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fish stew

post #1 of 5
Thread Starter 
looking for a hearty fish stew/chowder type recipe. I am in texas so may not have many selections of fish. would love to make a hearty soup w/ fish.:)

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post #2 of 5
One of my favorites is a sausage and seafood cioppino that I make from time to time.

In a large skillet brown a pound or so of your favorite Italian sausage, bulk is preferable, if links than slit the casings and squeeze it out. Break the sausage into small bits as it browns. Put the browned sausage into a soup pot, reserving as much fat as possible in the skillet. Sliver a medium onion, cut a bell pepper [ green is more traditional, I prefer red ] into strips. Sweat the veggies in the skillet, adding some more oil if necessary, maybe 5 minutes. Peel and smash/mince a clove or two of garlic, add to the onion, cook for another couple of minutes. Dump the veggies into the pot with the sausage. Add in a large can of diced tomatoes, with juice, and a small ( 8 ounce or so ) can of tomato sauce. Season with about a teaspoon each of basil and oregano, a small sprig of rosemary if you have some. A cup or so of red wine is nice. Bring to a simmer. I usually let it go for about 20 - 30 minutes before adding the seafood. Add a sprinkle of crushed red pepper flakes, if desired, for a bit of zing. A dash of Tabasco or some such won't hurt, depending on how spicy your choice of sausage might be. Salt and pepper to taste.

The seafood part is open to whatever suits your fancy, what looks good in the market that day, etc. I like shrimp, small bay scallops and chunks of some sort of whitefish. Roughly about a pound and a half of fish to each pound of sausage. When using raw shrimp, I'll clean them, cut into bite sized bits and par cook them in a bit of butter before adding them to the pot. I'll also par cook the scallops. If using sections of crab legs or canned or pouched crab meat, add directly to the pot, it is already cooked just needs to be heated. With the fish filets - cut into bite size pieces, add to the pot but it will take 5 - 6 minutes to cook through. I've been meaning to make it with some clams or mussels in the mix, maybe next time. And if your market has that 'seafood mix' with the squid and litttle octopus, that could work well.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #3 of 5

Fish Stew

Dad's Fish Stew Recipe

Preparation time: 25 minutes.

Ingredients* 6 Tbsp olive oil
* 1 cup of chopped onions
* 2 large garlic cloves, chopped
* 2/3 cup fresh parsley, chopped
* 1 cup of fresh chopped tomato (about 1 medium sized tomato)
* 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
* Touch of dry oregano, Tabasco, thyme, pepper
* SaltMethod

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.
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post #4 of 5
Try the cioppino recipe in the Recipe section on the forum - click on seafood recipes and you'll see it listed there. The nice about cioppino is you can substitute seafood items without changing the end result much at all.

post #5 of 5
One of my favorites is corn chowder with just about any fish or shellfish that I have.

My favorite is probably with smoked salmon. There are alot of corn chowder recipes or I can post one or two if you wish?

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