Tuesday, March 27, 2012

Fish Stew

  • Being the fish fanatic that he is, my husband goes absolutely crazy over this bowl of fish stew. He is notorious for sneaking heaped ladles straight from the pot into his mouth, hot or cold, be it any random time of day or night. Such is his love for this tomato based chowder. 
  • The hearty broth combines tomato paste with crushed tomatoes hosting a bright, fresh flavor as well as a chunky texture.
  • In this recipe, I roast the fish under a quick burst of heat before nestling the pieces into this perfect bed of sauced tomatoes. A healthy abundance of vegetables make it an even, well rounded dish. 
  • Have your ingredients set out and ready to go. The swift preparation and final 30 minute simmer will lead to a deliciously bowled meal in less than an hour.
  • I must add that this wholesome, super simple stew makes not only for happy hubster, but a very happy me, as well. 
  • Loosely adapted from the tomato based, clam- laced  Manhattan Chowder. 
  • Ingredients:
  •  For the stew base
  • 3 tbsp butter
  • 1 medium red onion, diced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • garlic cloves, minced
  • 1 tsp minced ginger
  • 1 tsp paprika
  • 2 baking potatoes, peeled and cubed
  • 2 tbsp tomato paste 
  • 11/2 cup dry cooking wine(white) or dry white wine
  • (28-ounce) can crushed tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 8 oz. bottle clam juice
  • 2- 3 tsp salt, depending on taste
  • 1 tsp black pepper 
  • bay leaf
To roast fish
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chili flakes
  • 1 lbs tilapia fillets, skinned and cut into 2 inch pieces
  • Over medium high heat, melt butter in a dutch oven or heavy deep sided pot.
  • Add onion, carrot, celery, saute 7 minutes or until lightly browned.
  • Add garlic/ginger/paprika, saute a couple of minutes. 
  • Put in potatoes, tomato paste, and cook 1 minute. 
  • Pour in wine, bring to a boil and simmer 1-2 minutes.
  • Add next 6 ingredients (crushed tomatoes to bay leaf); bring to a boil. Reduce heat to medium- low, simmer 30 minutes.
  • In the meantime, preheat oven to 450°F. On a foil- lined baking tray combine oil, salt, pepper, chili flakes. Add fish pieces and coat with the mixture.
  • Bake for 5 minutes until edges lightly browned. Take out of oven.
  • Add fish to stew, cover and simmer for an additional 5-7 minutes, until fish is cooked through. 
  • Take off heat.
*optional *lightly fry some sliced garlic cloves and use as a garnish

Notes:  Same stew base serves really well with roast shrimp, dungeness crab, even combined varieties of seafood.

     Thick, crusty bread is the best accompaniment and ultimate stew mopper. 

  •  I felt the need to share some awe with you, though
    these pictures don't do justice to the astonishing wonder and...

    the majestic work of God's hands.
    Beautiful Grand Canyon, our family retreat last weekend

     Psalm 68:4   
    1.                                                  Hermit's Rest on the south rim of the Canyon. 


                1. nice stew and snaps.. and nice space.. following you.. hope to see you around
                  Noel collections

                2. Thank you Reshmi, lots of encouragement in your comment :))


                Thanks for sharing your thoughts with me!