← Back to Search Results
sauteeing Pacific Northwest
Sauteed Fish Stew Recipe-609

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 6 to 8

Ingredients

  • 1/2 cup olive oil
  • 1 large yellow bell pepper-cored, seeded, deveined, and cut into long julienne
  • 1 large sweet red bell pepper-cored, seeded, deveined, and cut into long julienne
  • 2 large white onions, very thinly sliced
  • 2 cloves garlic, minced
  • 6 large ripe tomatoes-peeled, seeded, and chopped with juices reserved
  • 1 tablespoon fresh tarragon leaves
  • 1 teaspoon fresh thyme leaves
  • 1 quart fish stock
  • 1 pound lingcod or bass
  • 1 pound Pacific snapper
  • 1 pound prawns or large shrimp
  • 1 pound sea scallops
  • 1 pound squid, cleaned and cut into 1/2-inch rings.
  • 1 1/2 to 2 dozen Pacific Coast littleneck clams
  • 1/2 cup wild fennel leaves, torn into bits

Directions

In a large skillet or sauté pan, heat the oil over moderately low heat. Sauté the yellow peppers just until they wilt. emove and reserve.

Sauté the red pepper strips in the same manner and reserve.

Sauté the onions and garlic until the onions wilt. Add the tomatoes and simmer for 5 minutes. Add the herbs and fish stock and bring the mixture to a slow simmer.

Add the fish and shellfish in the order listed. As each fish takes on color, add the next one. Add the clams last. (Unlike East Coast clams, they require little cooking to open.) Quickly fold in the peppers.

Transfer the stew to a heated tureen and stir in the fennel leaves.

Notes

Serve with slices of sourdough bread brushed lightly with olive oil and baked briefly in a 400° oven just until the edges begin to turn golden and the bread is still soft.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

443kcal (22%)
113mg (11%)
100mg (167%)
189mcg RAE (6%)
1497mg
133mg
51g
6g
3g
16g
222mg (74%)
419mg (17%)
3g (15%)
18g (28%)
7mg (36%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
spice Spice
by Ana Sortun
the-provence-cookbook The Provence Cookbook
by Patricia Wells
flavor Flavor
by Rocco DiSpirito
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
new-american-table New American Table
by Marcus Samuelsson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?