Sauteed Fish Stew
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.
Serves6 to 8
Total Timeunder 2 hours
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturesavory
Type of Dishfish soup
- 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
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.