Fish Stew

 

Fish Stew Recipe                                   Nancy Harrison

• Serves 4

For a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open.

INGREDIENTS

·       6 tablespoons extra virgin olive oil

·       1 medium onion, chopped (about 1 1/2 cups)

·       3 large garlic cloves, minced

·       2/3 cup fresh parsley, chopped

·       1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices

·       2 teaspoons tomato paste (optional)

·       8 oz of clam juice (or shellfish stock)

·       1/2 cup dry white wine (like Sauvignon blanc)

·       1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces

·       Pinch of dry oregano

·       Pinch of dry thyme

·       1/8 teaspoon Tabasco sauce (or more to taste)

·       Freshly ground black pepper to taste

·       Salt to taste

Instruction

1 Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

·       2 Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning (oregano, thyme, Tabasco). Add salt and pepper to taste. Ladle into bowls and serve.

·       Great served with crusty bread for dipping in the fish stew broth.