← Back to Search Results
sauteeing Pacific Northwest
Sauteed Fish Stew

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

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
martin-yans-china Martin Yan's China
by Martin Yan
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
baked-explorations Baked Explorations
by Matt Lewis
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
a-new-way-to-cook A New Way to Cook
by Sally Schneider
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-provence-cookbook The Provence Cookbook
by Patricia Wells
lucid-food Lucid Food
by Louisa Shafia
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?