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Prep 20 mins
Cook 50 mins
This is so very good that I eat it slowly trying to make it last! It's not a bad time consumer but not one that you can knock out in 15 mins either. Take your time and enjoy making this.
- 1 orange
- 28 ounces undrained canned tomatoes
- 4 cups water
- 1 bay leaf
- 1⁄4 teaspoon dried saffron thread
- 4 minced garlic cloves or 1 teaspoon garlic powder
- 1⁄2 teaspoon dried leaf thyme
- 1⁄2 teaspoon ground fennel
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄3 cup all-purpose flour
- 1⁄3 cup cold water
- 1 lb boneless fresh haddock (or frozen or a mixture fish) or 1 lb salmon (or frozen or a mixture fish) or 1 lb cod (or frozen or a mixture fish)
- 1⁄2 lb fresh shrimp or 1⁄2 lb frozen shrimp or 1⁄2 lb lobsters or 1⁄2 lb scallops
- 1 lb mussels or 1 lb clam, in the shell
- 1⁄4 cup chopped fresh parsley or 1 tablespoon dried parsley
- Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not puréed.
- In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip and saffron. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor.
- In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes.
- Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days.
- Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks.
- When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew.
- Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.
This was a wonderful fish stew! I used cod, shrimp, and mussels. There were only three of us for dinner, so I cut the recipe in half, which was perfect with some sourdough bread and a small spinach salad on the side. This was very easy to make, most of the time spent was simply letting the broth simmer, then watching the fish for doneness. I chose to completely puree my tomatoes- just personal preference. I also found that my tomatoes were just a touch too sweet, so I added a tablespoon of red wine vinegar to counter. This was a lovely, light meal, and one I'd enjoy trying again with different fish. Thanks for posting!