St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Corn / Green Bean Salad with Bacon, Horseradish and Deep-fried Sage Leaves | Main | Grilled Asparagus à la Sutherland »

Spanish-style Fish Stew

Spanish-style Fish Stew
  

There are dozens of recipes for fish soups and stews along these lines. This one that I've adapted over the years from more complex (and authentic) recipes is fairly fast and easy compared to many versions of bouillabaise and other similar Mediterranean-style fish soups or stews, and it doesn't depend on availability of fish heads and trimmings for the broth. (I love Julia Child's version of bouillabaise, but even with my love of labor-intensive cooking I have a hard time getting up the energy to go there). Also, if you're entertaining, the time-consuming part can be done ahead and all you have to do when it's time to serve is bring the broth to a boil and add the clams and fish for a few minutes just before serving.

Most fish markets and supermarket fish counters offer some sort of inexpensive generic "chowder fish" which is the base for the broth of this soup, and from there you can go as fancy or simple as you want with the other fish and shellfish. The citrus, onion, herbs, tomatoes, wine, saffron and garlic combine with the fish to make a deeply satisfying and complex stew, just right for a stormy summer night or a cozy fall supper for a small group of friends.

6 C water
1 lb "chowder fish" (hake, cusk, sole, flounder, haddock, etc.) cut in chunks
1 lb firm white fish, cut in 1/2 x 2" pieces
1 lb assorted shellfish (shrimp, scallops, lobster, squid pieces, etc.)
20 cherrystone or mahogany clams, or 20 mussels, carefully scrubbed
1/2 lb linguica or chorizo sausage, sliced in 1/4" rounds
1 28-oz can whole tomatoes, with juice
1 medium onion, chopped
6 cloves garlic, minced
bay leaf
1/2 C fresh basil
1" piece lemon rind
1" piece lime rind
1/2 tsp saffron
olive oil
1 C white wine
salt, hot sauce to taste
1/2" thick bread rounds, toasted and brushed with olive oil

Sauté onions and garlic slowly in oil, adding water, wine, the chowder fish, and the citrus rinds when the onions start to turn translucent. Raise heat, and bring to boil, stirring, then add tomatoes, saffron, basil and bay leaf. Lower heat and simmer for an hour or more partially covered, stirring occasionally. (Do not season at this point, as the fish to come will add saltiness.)

Remove citrus rinds and bay leaf. [Note: you can do it ahead up to this point and refrigerate for a day or two before using.] Raise heat, bring to boil and add mussels or clams and the sausage. Lower heat to medium high, stir the shellfish into the soup, cover and cook for about 6 -8 minutes until the bivalves open (remove any that do not).  Remove from heat. Add remaining fish and shellfish, stir gently, cover and allow to stand for about 8 minutes. Correct seasoning.

To serve. Broad, shallow soup or pasta bowls are best for this. With a slotted spoon, gently lift the fish from the broth and place in a warmed serving platter. Place the broth in a warmed bowl or small tureen. Diners place bread rounds and fish on their plates, and then spoon on some broth. 

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

Stephen,

I sure do love fish soups and stews. I'll have to add some chorizo to my next batch of ciopino.

*gasp!*

beautiful!

i loooooooove cioppino, bouilliabaise [sp?], fish stews...etc. omg. i am dying for some spicy broth now.

try this

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.