SEAFOOD STEW
Steps:
- Make stock:
- Bring water to a simmer with reserved fish heads and bones, carrots, celery, sliced onion, and peppercorns in a wide heavy 6- to 8-quart pot, then simmer, uncovered, skimming foam as necessary, 30 minutes. Pour stock through a large sieve into a large bowl, pressing on and then discarding solids. (You will have about 6 cups stock.)
- Make toasts:
- Put oven rack in middle position and preheat oven to 325°F.
- Cut baguette into 1/2-inch-thick slices, then arrange in 1 layer in an ungreased shallow baking pan. Bake until toasts are crisp and dry, 15 to 20 minutes.
- Make stew:
- Chop enough squid to measure 1/4 cup, then toss remaining whole squid with 3/4 teaspoon salt and set aside. Remove any pin bones from fish fillets with tweezers or needlenose pliers, then cut fillets diagonally into serving pieces and sprinkle with 3/4 teaspoon salt.
- Cook chopped onion in oil with remaining 1/2 teaspoon salt in cleaned pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Add anchovy, garlic, hot chile, and tomato paste and cook, stirring, 2 minutes. Add chopped squid and 1/2 cup parsley and cook, stirring, 1 minute. Add wine and boil, stirring occasionally, until reduced by half, 2 to 3 minutes. Add 1 cup stock, then arrange whole squid in 1 layer in pot and then place fish fillets on top.
- Add enough of remaining stock to just cover fish and cook over moderate heat, uncovered, until fillets are just cooked through, 2 to 5 minutes.
- Serve stew over toasts in shallow soup plates and sprinkle with remaining 2 tablespoons parsley.
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Tayab Ali
[email protected]This stew is a great way to impress your guests. It's sure to be a hit at your next party.
Rosa Pantera
[email protected]I'm always looking for new seafood recipes, and this one is definitely a winner. I'll be making it again soon.
Mahdi Hussainy
[email protected]This stew is perfect for a cold winter night. It's so warm and comforting.
Andrea Aleman
[email protected]I added some chopped kale to the stew and it was delicious. It's a great way to get some extra veggies in your diet.
Caroline Nabil
[email protected]This stew is a great way to use up leftover seafood.
Rose Kamau
[email protected]I'm not a huge fan of seafood, but I really enjoyed this stew. The broth is so flavorful and the seafood is cooked perfectly.
mphonyana olifant
[email protected]This is the best seafood stew I've ever had! I highly recommend it.
DN Dip
[email protected]I made this stew in my slow cooker and it turned out perfectly. The seafood was so tender and the broth was amazing.
alexis ogletree
[email protected]The addition of the lemon zest really brightens up the flavor of the stew.
belal galaly
[email protected]I love that this stew is packed with healthy ingredients like seafood and vegetables.
Najmun Nahar
[email protected]This stew is so easy to make, and it's perfect for a weeknight meal.
Samsunggill Gillgeesab
[email protected]I was a bit skeptical about the combination of seafood and coconut milk, but I was pleasantly surprised. The flavors really work well together.
Stephani Samples
[email protected]This recipe is a keeper! I've made it several times now and it's always delicious.
Nabakooza Phiona
[email protected]I made this stew for a party last weekend and it was a huge hit! Everyone raved about the taste and the presentation.
LIL PHAT GIRL
[email protected]This seafood stew was incredible! The broth was rich and flavorful, and the seafood was perfectly cooked. I especially loved the shrimp and mussels.