Best 12 Old Stone Fish Stew Recipes

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Embark on a culinary journey to the shores of the Caribbean, where the flavors of the sea and land harmoniously blend in the Old Stone Fish Stew. This traditional Jamaican dish is a symphony of fresh fish, succulent shrimp, and tender octopus, simmered in a vibrant tomato-based broth infused with aromatic herbs and spices. The addition of hearty potatoes and sweet bell peppers creates a delightful textural contrast, while a hint of Scotch bonnet pepper adds a touch of warmth. Alongside the main recipe, discover variations that cater to diverse dietary preferences, including a vegetarian option brimming with colorful vegetables and a creamy coconut-infused version that adds a touch of tropical flair. Get ready to tantalize your taste buds with this delectable seafood stew, a true celebration of Caribbean cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

GRANDMA'S STONE SOUP STEW



Grandma's Stone Soup Stew image

A typical dinner at grandma's house often seemed like the work of magic. Just like in the fairy tale, she could conjure up a hearty stew out of almost any cut of meat and whatever root vegetables were on hand. The long, slow braising made even the most affordable pieces of meat taste delicious. And by leaving the skins on the vegetables, she managed to add even more flavor, while avoiding waste.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 16

4 tablespoons olive oil
1 1/2 pounds pork shoulder or beef chuck cut in 1-inch cubes
Kosher salt and freshly ground black pepper
1 onion, halved and cut into 1/4-inch slices
1 large red or yellow bell pepper, cored, seeded and sliced into 1/4-inch pieces
4 medium tomatoes, such as plum or vine-ripened style, grated on the large holes of a box grater
2 tablespoons sweet paprika
2 cloves garlic, minced
4 ounces dry, spicy salami, pepperoni or Spanish-style chorizo cut into thin rounds or strips
3 cups low-sodium chicken broth
3 cups mixed sweet root vegetables, such as carrots, golden beets, parsnips or sweet potatoes, left unpeeled, cut into in 1/2-inch chunks
1 cup cauliflower florets
1 teaspoon red-wine vinegar
Toasted crusty bread, such as country loaf, for serving
Extra-virgin olive oil, for serving
2 tablespoons chopped fresh parsley, for serving

Steps:

  • Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
  • Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
  • Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
  • Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.

SICILIAN-STYLE FISH STEW RECIPE



Sicilian-Style Fish Stew Recipe image

An all-star recipe for fish stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew cooked in a white wine-tomato broth with garlic, capers, raisins more!

Provided by The Mediterranean Dish

Categories     Entree/Soup

Time 45m

Number Of Ingredients 16

Private Reserve extra virgin olive oil
1 large yellow onion, chopped
2 celery ribs, chopped
Salt and pepper
4 large garlic cloves, minced
1/2 tsp dried thyme
Pinch red pepper flakes
3/4 cup dry white wine
1 28-oz can whole peeled plum tomatoes, juice separated and reserved
3 cups low-sodium vegetable broth
1/4 cup golden raisins
2 tbsp capers, rinsed
2 lb skinless sea bass fillet, about 1 1/2-inch thick, cut into large cubes
1/2 cup chopped fresh parsley leaves, stems removed
3 tbsp toasted pine nuts, optional
Crusty Italian bread for serving

Steps:

  • Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
  • Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
  • Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
  • Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!

Nutrition Facts : Calories 476 calories, Sugar 10.2 g, Sodium 810.7 mg, Fat 12.2 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 3.9 g, Protein 36.7 g, Cholesterol 62 mg

OLD STONE FISH STEW



Old Stone Fish Stew image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 30m

Yield Six servings

Number Of Ingredients 17

1 1/4 pounds skinless tilefish, monkfish or cod
1 pound halibut or red snapper
1/4 cup olive oil
1 1/2 cups finely chopped onions
1 cup finely chopped celery
1 cup finely chopped sweet green pepper
1 teaspoon finely chopped garlic
1 cup dry white wine
1 bay leaf
5 sprigs fresh thyme, chopped, or 1 teaspoon dried thyme
4 cups canned peeled and crushed tomatoes
1/4 teaspoon hot red-pepper flakes
Salt to taste, if desired
Freshly ground black pepper to taste
1 pound mussels, scrubbed and cleaned
1/2 pound shrimp, shelled and deveined
1/4 cup chopped fresh parsley leaves

Steps:

  • Cut the fish into one-and-one-half-inch cubes. Set them aside.
  • Heat the oil in a large saucepan or kettle over medium heat and add the onions, celery, green pepper and garlic. Cook, stirring, for five minutes. Add the wine, bay leaf and thyme. Cook for one minute. Stir in the tomatoes, pepper flakes, salt and pepper. Simmer for 10 minutes.
  • Add the fish and mussels, stir and cook over high heat for about three minutes. Add the shrimp and parsley and cook for three more minutes. Remove the bay leaf and serve immediately.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 5 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1350 milligrams, Sugar 10 grams, TransFat 0 grams

EASTERN NORTH CAROLINA FISH STEW



Eastern North Carolina Fish Stew image

This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina's Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn't scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.

Provided by Kim Severson

Categories     dinner, seafood, soups and stews, main course

Time 1h

Yield 12 servings

Number Of Ingredients 11

1 pound sliced smoked bacon
1 6-ounce can tomato paste
3 pounds white or red potatoes, peeled and sliced into 1/4-inch rounds
2 pounds yellow onions, peeled, halved and cut into 1/4-inch slices
6 garlic cloves, thinly sliced
3 pounds fish steaks (about 6 steaks) around 1-inch thick, with bones and skin intact (striped bass, salmon, red drum, rockfish or sheepshead are good options)
2 1/2 tablespoons kosher salt, plus more to taste
1 1/2 teaspoons chile flakes
3 bay leaves
12 eggs
1 loaf white bread (optional)

Steps:

  • Cut the bacon slices into 1-inch squares. Brown them in the bottom of a 10-to-12-quart stockpot over medium heat. Once bacon is crisp, remove it and reserve, leaving the bacon fat in the pot. Whisk the tomato paste into the fat, making sure you scrape up all the brown bits left from browning the bacon.
  • Turn the heat off and begin layering the ingredients in the stockpot. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish. Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay leaf. Repeat this layering process two more times.
  • Fill the pot with enough cool water to just barely reach the top of the fish. (If there's a little fish peeking out over the top, that's O.K. - better than if it's swimming in water.) Cover the pot with a tightfitting lid and slowly bring to a boil over medium-high heat. (Throughout the cooking, resist the urge to stir.) Once it starts to boil, reduce heat and let it cook, covered, at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart.
  • Use a large spoon to remove the fat from the surface of the soup, and discard. Taste the broth and add more salt if needed. Then, with the stew at a good simmer, add the eggs one by one in a single layer over the top. (Crack each egg into a small cup before dropping it in.) Cook the eggs for 5 minutes until they are lightly set.
  • As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 928 milligrams, Sugar 7 grams, TransFat 0 grams

ANYTIME FISH AND SHELLFISH STEW



Anytime Fish and Shellfish Stew image

This is a sort of ad-lib fish stew, inspired by the kind of stew you'd find served in the South of France: Its exact proportions and quantities aren't set in stone. Use whatever white-fleshed fish and shellfish you like. Potatoes make the dish more substantial, and the slices really absorb all the lovely flavors of the stew.

Provided by David Tanis

Categories     seafood, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
1 medium onion, diced (about 2 cups)
Salt and pepper
4 garlic cloves, minced
1 bay leaf
1 large thyme sprig
Pinch of crumbled saffron threads
Pinch of red-pepper flakes or a whole small dried red pepper
Splash of dry white wine (about 1/4 cup)
1 1/2 cups chopped tomato, canned or fresh (about 2 medium)
4 cups fish stock or water
2 pounds yellow-fleshed potatoes, such as Yukon Gold, sliced about 1/4-inch thick
6 medium cherrystone clams, scrubbed
1 pound boneless, skinless cod or halibut, cut in 1-inch pieces
1 pound mussels, cleaned

Steps:

  • Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
  • Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth - it should be well seasoned - and adjust as necessary. (You can do this up to an hour ahead of time.)
  • As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.

RUSSELL'S FISH STEW



Russell's Fish Stew image

Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.

Provided by Dlish

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h45m

Yield 6

Number Of Ingredients 16

¼ cup olive oil
4 stalks celery
½ onion, diced
3 carrots, diced
3 cloves garlic, diced
1 (14 ounce) can stewed tomatoes
2 ½ cups water
1 cup white wine
1 (8 ounce) bottle clam juice
¼ cup sherry
2 cubes chicken bouillon
½ teaspoon red pepper flakes
salt and pepper to taste
½ bunch cilantro
½ pound medium shrimp - peeled and deveined
½ pound white fish, cut into small chunks

Steps:

  • Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
  • Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 12.8 g, Cholesterol 71.3 mg, Fat 10.4 g, Fiber 2.3 g, Protein 18.3 g, SaturatedFat 1.5 g, Sodium 1158.9 mg, Sugar 5.1 g

EASY FISH STEW WITH MEDITERRANEAN FLAVORS



Easy Fish Stew With Mediterranean Flavors image

This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 1h15m

Yield Serves four

Number Of Ingredients 13

4 large garlic cloves, cut in half, green shoots removed
4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
Salt, preferably kosher salt, to taste
1 (28-ounce) can chopped tomatoes, with liquid
1 quart water
1 pound small new potatoes, scrubbed and quartered or sliced
A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string
Freshly ground pepper
1 to 1 1/2 pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces

Steps:

  • Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
  • Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams

TUSCAN FISH STEW



Tuscan Fish Stew image

I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 50m

Yield 2

Number Of Ingredients 14

3 cups cherry tomatoes, halved
1 cup clam juice
4 tablespoons olive oil, divided
¼ cup sliced green onions
4 cloves garlic, sliced
1 anchovy fillet
2 pinches red pepper flakes
12 ounces halibut, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
salt to taste
1 tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
1 pinch minced fresh rosemary

Steps:

  • Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
  • Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
  • Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g

SIMPLE FISH STEW



Simple fish stew image

This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 10

1 tbsp olive oil
1 tsp fennel seeds
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, finely chopped
2 leeks, thinly sliced
400g can chopped tomatoes
500ml hot fish stock, heated to a simmer
2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks
85g raw shelled king prawns

Steps:

  • Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
  • Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium

OLD TIMEY FISH STEW



Old Timey Fish Stew image

I don't know where this recipe orginated, but I do know that my daddy used to make it outside in a great big cast iron pot outside on a fire. We grew up eating this and my mother would make it the same way as Daddy did. And she couldn't really cook! lol! Hope y'all enjoy it!

Provided by Penny Hawkins

Categories     Seafood

Time 1h30m

Number Of Ingredients 8

1 lb smokey bacon, low salt
5 lb peeled and diced potatoes, red or white, is fine
1 pkg large eggs, a dozen preferable
2 large yellow onions, chopped
2 5 pound pkg fresh or frozen fish fillets, if you have fresh,by all means use them
hot sauce to taste
salt and pepper to taste
2 large cans tomato paste

Steps:

  • 1. In a large stock pot, cook bacon until done, remove to plate, keep warm.
  • 2. Add onions, cook until soft about 5 minutes.
  • 3. Crumble up your bacon,and return to the pot, add potatoes, fish fillets, and enough water to cover.
  • 4. Cook over medium heat until potatoes and fish are almost done.
  • 5. Add the 2 cans of tomato paste and stir well. Be careful not to stir the stew too much or else the fish will break apart. Lower the heat to a simmer.
  • 6. Add hot sauce to taste or to your liking. Add salt and black pepper to taste.
  • 7. Crack the eggs whole one at a time into the stew,let them poach. Be careful as you stir them. Let the eggs cook until they are firm. Taste your broth and adjust your seasonings if needed.
  • 8. Turn off the heat. Let sit for about 15 minutes. Serve and enjoy!

ITALIAN-STYLE FISH STEW



Italian-Style Fish Stew image

This is a simple Italianate fish stew, with classic Mediterranean flavors. It's easy to put together and everything can be prepped ahead. Just pop it the oven 30 minutes before dinner.

Provided by David Tanis

Categories     seafood, soups and stews

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 pounds white-fleshed fish fillets, such as hake, snapper or sea bass, skin removed
Salt and pepper
2 teaspoons chopped thyme or marjoram
Extra-virgin olive oil
1 small lemon, thinly sliced
2 cups diced white onion
4 minced garlic cloves, plus 1 whole garlic clove for rubbing bread
1/4 teaspoon crushed saffron
1/2 teaspoon red pepper flakes
1/2 teaspoon crushed fennel seed
1 bay leaf
1 tablespoon tomato paste
1 cup dry white wine
2 cups diced tomatoes, fresh or canned
3 cups fish stock, light chicken broth or water
12 large clams
4 thick slices country bread
1/4 cup chopped parsley

Steps:

  • Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
  • Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
  • Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
  • Heat oven to 450 degrees. Arrange fish, clams and lemon slices in the bottom of a 9-by-12-inch baking dish or a wide earthenware casserole of similar size. Ladle the broth over everything, cover and bake for 20 minutes, or until clams have opened and fish flakes easily.
  • Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1222 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Use fresh fish. Fresh fish will have a better flavor and texture than frozen fish.
  • Choose a firm-fleshed fish. Firm-fleshed fish, such as salmon, halibut, and cod, will hold up better in a stew than delicate-fleshed fish, such as tilapia and sole.
  • Cut the fish into large pieces. This will help to prevent the fish from overcooking and becoming dry.
  • Season the fish with salt and pepper. This will help to enhance the flavor of the fish.
  • Use a variety of vegetables. This will add flavor, color, and texture to the stew.
  • Use a flavorful broth. The broth is the base of the stew, so it's important to use a broth that has a lot of flavor. You can use chicken broth, beef broth, or vegetable broth.
  • Simmer the stew for at least 30 minutes. This will allow the flavors to meld and develop.
  • Serve the stew with crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Old stone fish stew is a hearty and flavorful dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. Whether you like your stew mild or spicy, with lots of vegetables or just a few, there's an old stone fish stew recipe out there for you. So next time you're looking for a comforting and delicious meal, give old stone fish stew a try.

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