Fish Stew
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- olive oil
- 1 onion, chopped
- 4 clove garlic, minced
- 680.38 g tomatoes, chopped
- 2 bay leaves
- 2.46 ml thyme or 2 sprig fresh thyme
- 1 fennel bulb, sliced thin
- 236.59 ml dry white wine
- 1182.95 ml fish stock or 1182.95 ml water (or combination)
- 0.25 ml saffron thread
- 226.79 g squid, cleaned and cut into rings
- 226.79 g scallops
- 226.79 g shrimp (preferably with shells left on)
- 453.59 g mussels or 453.59 g clam, cleaned and in shells
- 453.59 g cod fish fillet, cut into 2 inch pieces (about 3/4 inch thick)
- salt and pepper
directions
- In stock pot, heat oil.
- Add onion and garlic and saute until tender, about 5 minutes.
- Add fennel, tomatoes, bay leaf and thyme and saute until veggies are tender, about another 10- 15 minutes.
- Add wine, water/stock, saffron, salt& pepper.
- Bring to a boil, then reduce heat to simmer for 10- 15 minutes.
- Add fish, shellfish, and cover.
- Simmer covered, 5 to 10 minutes, until mussels/clams open and the fish fillet is cooked throughout.
- Discard any unopened mussels/clams and remove bay leaf.
- Serve hot.
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RECIPE SUBMITTED BY
mermaidmagic
Boston, MA
I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion.
Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!