Fish Stew
28 July, 2024
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Fish stew
Fish stew is a hearty and flavorful dish enjoyed in various cultures around the world, often reflecting regional ingredients and culinary traditions. Typically, it consists of fresh fish and sometimes other seafood, simmered in a broth made from tomatoes, onions, garlic, and a medley of herbs and spices. Variations might include the addition of vegetables like potatoes, carrots, and bell peppers, as well as ingredients such as coconut milk, wine, or chili peppers to enhance the flavor profile. Some well-known types include the Mediterranean Bouillabaisse, Brazilian Moqueca, and Italian Cioppino. Fish stew is often served with crusty bread or over rice, providing a comforting and nutritious meal that's rich in taste and texture.
Ingredients
- Fish: 1.5 pounds 700 grams of firm white fish fillets (such as cod, haddock, or halibut), cut into chunks
- Olive Oil: 2 tablespoons
- Onion: 1 large finely chopped
- Garlic: 3 cloves minced
- Celery: 2 stalks chopped
- Carrots: 2 medium chopped
- Red Bell Pepper: 1 chopped
- Tomatoes: 4 large chopped (or one 14-ounce can of diced tomatoes)
- Tomato Paste: 2 tablespoons
- Fish Stock or Broth: 4 cups
- White Wine: 1 cup optional
- Bay Leaves: 2
- Dried Thyme: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and Black Pepper: To taste
- Potatoes: 2 medium peeled and diced
- Fresh Parsley: For garnish chopped
- Lemon Wedges: For serving
Instructions
Prepare the Base:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic, chopped celery, carrots, and red bell pepper. Sauté for another 5-7 minutes, until the vegetables start to soften.
Add Tomatoes and Seasonings:
- Stir in the chopped tomatoes (or canned diced tomatoes) and tomato paste. Cook for about 5 minutes, allowing the tomatoes to break down and meld with the other vegetables.
- Pour in the fish stock or broth and white wine (if using). Add the bay leaves, dried thyme, paprika, salt, and black pepper. Bring the mixture to a boil.
Simmer the Stew:
- Reduce the heat to low and add the diced potatoes. Cover the pot and let the stew simmer for about 15-20 minutes, or until the potatoes are tender.
Add the Fish:
- Gently add the fish chunks to the pot. Stir carefully to ensure the fish is submerged in the broth. Simmer for another 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Finish and Serve:
- Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove and discard the bay leaves.
- Ladle the fish stew into bowls and garnish with chopped fresh parsley.
- Serve with lemon wedges on the side and crusty bread or over rice for a complete meal.
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