Fish stew

2014-02-04

Everyone calls it fish stew, but it's served as a soup. This is not something I make very often because good fish for a stew is rather hard to find here in the desert. Use a firm white fish such as halibut or cod. Adding shellfish stock or adding shrimp and/or other shellfish will enhance the flavor considerably.

Take it on my word: tilapia is NOT a good choice for this. It falls apart and shreds completely, which has no visual appeal at all. Tilapia sometimes also has an unpleasant aftertaste. Oily fish like tuna or salmon are also not recommended.

All pictures on this page borrowed from the internet. I've made fish stew a few times; I just can't make it look this good.

INGREDIENTS

This is what you need for 2-4 servings:

1-2 lbs. firm white fish
½ cup dry white wine
8 oz. clam juice or shellfish stock
olive oil
1 medium onion, chopped
3 large garlic cloves, minced
2 medium sized tomatoes, chopped
S&P
fresh parsley
fish spices e.g. Old Bay

Pic1: internet picture

Directions

Heat olive oil. Add onion, garlic and parsley.
Sauté about 6 minutes until soft.
Add tomato. Cover and gently simmer for 10-15 minutes.
Add S&P and other spices to taste.
Add clam juice, dry white wine, and fish.
Simmer until the fish starts flaking, 3 to 5 minutes depending on thickness.
Don't overcook. Even after you take it off the heat, the fish keeps cooking further in the hot soup.
Adjust the seasoning.
Serve immediately
Serving suggestion:
- Serve with fresh-baked bread.

Fish stews on the internet

Pic2-4

Pic5: Catalan fish stew
Pic6: Livorno fish stew with shellfish

Fish stews on the internet

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org