On this particularly blustery weekend of rain and gloom, the best way to brighten the day is with a home-style stew. We have the perfect plan: a hearty fish stew. This versatile stew can be altered in almost any way to incorporate your favorite seafood delights, though we do have a few recommendations! This week, we are offering all your usual favorites, including some delightful day boat options like Nordic cod and scallops.
Here’s your selection:
- Steaks
- Swordfish
- Tuna
- Scottish salmon
- Whole fish
- Bronzino
- Black sea bass
- Head-off rainbow trout
- Fillet
- Tilapia
- Cod
- Fluke
- Scottish salmon
- Shellfish
- Scallops
- Littleneck clams
- 16/20 peeled deveined shrimp (October special!)
- 21/25 shell-on shrimp (October special!)
- Lump crabmeat
This week’s recipe: Dad’s Fish Stew
Ingredients:
- 6 Tbsp olive oil
- 1 cup of chopped onions
- 2 large garlic cloves, chopped
- 2/3 cup fresh parsley, chopped
- 1 medium sized chopped tomato
- 2 teaspoons tomato paste
- 8 oz of clam juice (or fish stock)
- 1/2 cup dry white wine
- 1 1/2 lb fish of your choice (we recommend cod, tilapia, scallops, shrimp, clams, and/ or sea bass)
- Touch of dry oregano, Tabasco, thyme, pepper
Directions:
- 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 and tomato paste, and gently cook for 10 minutes or so.
- Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. If using clams or shrimp, steam separately and add to the finished stew when serving.
- Add seasoning. Salt to taste. Ladle into bowls and serve.
