Master Recipe

Fish Stew

NOTE: Red snapper, cod, grouper, monkfish, and sea bass are our favorite choices for stew. However, any white-fleshed fillet can be used either singly or in combination with another kind of fish. Because fish stew does not involve browning of meat and the stew does not go into the oven, it is not necessary to use a Dutch oven. A regular soup pot works just fine, although you may use a Dutch oven if you prefer. Serves six to eight.

  2    tablespoons olive oil

  1    medium onion, diced

  1    medium celery stalk, diced

  1    medium carrot, diced

  3    large garlic cloves, minced

  ¹/₂    cup dry white wine

  2    cups chopped canned tomatoes with juice

  2    large bay leaves

  ¹/₈    teaspoon cayenne pepper, or to taste Salt and ground black pepper

  4¹/₂    cups Fish Stock or Cheater's Fish Stock

  3    pounds white-flesh fish fillets, rinsed, patted dry, and cut into 3-to 4-ounce pieces

  ¹/₄    cup minced fresh parsley leaves

INSTRUCTIONS:

1. Heat oil in large soup kettle. Add onion, celery, carrot, and garlic and cook over medium heat until softened, about 10 minutes. Add wine and simmer until reduced by half, 2 to 3 minutes. Add tomatoes, bay leaves, cayenne pepper, and salt and pepper to taste. Bring to boil, reduce heat, and simmer until mixture has thickened to tomato sauce consistency, 15 to 20 minutes.

 

2. Add fish stock and bring to boil. Reduce heat to simmer and adjust seasonings with salt, pepper, and cayenne to taste.

 

3. Add fish pieces and simmer, stirring a few times to ensure even cooking, for 5 minutes. Remove kettle from heat, cover, and let stand until fish is just cooked through, about 5 minutes. Stir in parsley, discard bay leaves, and serve immediately.