Nate's $100 Fish Stew

"My brother made this recipe for me and I had to have the recipe. If you cannot find fish stock, you can substitute 2 cups vegetable stock and 3 8 oz. jars of clam juice."
 
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photo by Splash035 photo by Splash035
photo by Splash035
Ready In:
2hrs 30mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Heat the oil in a very large pot over medium heat.
  • Add the fennel, onion, shallots, and salt and saute until the vegetables are translucent, about 10 minutes.
  • Add the garlic, and 3/4 teaspoon of red pepper flakes, and saute 2 minutes.
  • Stir in tomato paste.
  • Add tomatoes with their juices, wine, fish stock, and bay leaf. Bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend and the bitterness of the tomatoes dissipates, about 60 minutes.
  • Add the mussels to the cooking liquid.
  • Cover and cook until the mussels begin to open.
  • Add the shrimp, crab, and fish. Simmer gently until the fish and shrimp are just cooked through, stirring gently, about 5 minutes.
  • Discard the mussels that do not open.
  • Season the soup to taste with more salt and red pepper flakes.
  • Ladle the soup into bowls, sprinkle freshly grated parmesan cheese over the top, and serve with garlic bread for dipping.

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