Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 6 Times
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: German Potato Salad | Pork Medallions with Cranberry Horseradish Sauce | Chicken Gumbo | Toasted Coconut Rice
Sauteed Fish Stew
Cookbook
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
Nutritional information is based on 8 servings.
443 kcal
11 % daily value
167 % daily value
6 % daily value
1497 mg
133 mg
51 g
6 g
3 g
16 g
222 mg
419 mg
3 g
18 g
36 % daily value
