Tuesday, April 1, 2008

Fish Stew and Steamed Asparagus

This is a really great fish stew that takes almost no time at all to make. I'm pairing it tonight with some steamed spring asparagus (steamed, shocked in ice water, then dressed with lemon, olive oil, salt and pepper) and slices of 100% whole grain bread to sop up all the delicious broth. The original recipe comes from Simply Recipes. The key to this simple stew is really nice fresh fish.

Fish Stew:

* 2-3 Tbsp olive oil (original recipe calls for 6)
* 1 cup of chopped onions
* 2 large garlic cloves, chopped
* 2/3 cup fresh parsley, chopped
* ~1 cup of fresh chopped tomato (I use 2 medium sized tomatoes)
* 2 tsp of tomato paste.
* 8 oz of clam juice (or shellfish stock)
* 2/3 cup dry white wine
* 1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces (I've only made this with tilapia)
* Touch of Tabasco, thyme, black pepper
* Salt

1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve. I drizzled a little more olive oil on top of each of our bowls.

Serves 3-4.

1 comment:

Beth said...

I tried it with trout since that was on sale. Didn't have good options for fresh tomatoes, so used sundried. Couldn't find clam juice or shellfish stock and Verena was starting to wail, so I bailed without it. After removing skin from fish, I just boiled the skin in water as a substitute.

This recipe is very easy and tasty. We'll probably make it again someday.