FISHMONGER'S STEW
This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes, saffron and garlic.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Soak the clams in cold water to remove grit and sand, then drain. Rinse and de-beard the mussels. Put the monkfish, scrod, squid and bay scallops (if using) in separate small bowls. Season the fish lightly with salt and pepper.
- Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and leeks and cook until softened, about 5 minutes. Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes. Season generously with salt and pepper and cook, stirring occasionally, for another 5 minutes.
- Turn the heat to high, add the fish stock, chicken broth or water, and bring to a boil. Taste for salt and adjust to taste. Add the potatoes and reduce the heat so they simmer gently until firm-tender, about 10 minutes. (The stew may be prepared to this point up to 2 hours ahead.)
- To finish the stew, return the heat to a brisk simmer. Add the clams and cook till they open, 2 to 3 minutes. Add the mussels, monkfish and scrod and simmer until the mussels open, 2 to 3 minutes. Add the squid and scallops, if using, and cook 1 minute more. Turn off the heat, stir in the garlic-saffron sauce.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 17 grams, Fiber 13 grams, Protein 58 grams, SaturatedFat 4 grams, Sodium 1756 milligrams, Sugar 5 grams, TransFat 0 grams
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Aya Benkirane
[email protected]I'm not sure what went wrong, but my stew turned out really fishy. I think I might have used the wrong type of fish.
isabella kline
[email protected]This stew is a bit time-consuming to make, but it's worth it. The flavors are amazing!
Sama Akwe
[email protected]I've never made fish stew before, but this recipe made it easy. The step-by-step instructions were very helpful.
Sweetflowers12
[email protected]This stew is a great way to get your kids to eat fish. My kids love the mild flavor and the colorful vegetables.
Wulemat Abubakar
[email protected]I love the simplicity of this recipe. It's easy to make and the results are always delicious.
Jason Walmsley
[email protected]This stew was a bit too bland for my taste. I think I'll add more spices next time.
nikesh sitaula
[email protected]I've made this stew several times and it's always a hit with my family. It's a great comfort food for a cold winter night.
borderline delusion
[email protected]This stew is a great way to use up leftover fish. It's also a very affordable meal.
FF Sabik YT
[email protected]I'm not a big fan of fish, but I really enjoyed this stew. The flavors were well-balanced and the fish was cooked perfectly.
Bereket Melese
[email protected]This is one of my favorite recipes to make when I'm having guests over. It's always a hit!
Sanwal Awan
[email protected]I followed the recipe exactly, but my stew didn't turn out as flavorful as I had hoped. I think I might have used the wrong kind of fish.
Suzon Roy
[email protected]This stew was a bit too spicy for my taste, but I can see how others might enjoy it.
Eylul Sarimuratoglu
[email protected]I love the way this stew brings together so many different flavors and textures. It's a real crowd-pleaser.
Akhas Mia
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the results are always impressive.
Anees DPK
[email protected]I wasn't sure what to expect, but this stew was surprisingly delicious. The combination of fish, vegetables, and herbs was perfect.
Arslan Muhammad
[email protected]This fishmongers stew was an absolute delight! The flavors were incredibly rich and complex, and the fish was cooked to perfection.