TOOLS YOU NEED
- Abbio Stock Pan
- Wood stirring spoon
- Cutting board
- Chefs knife
75 minutes
Fish Stew
A combination of white fish (or your seafood of choice), with potatoes, lots of vegetables, and herbs makes for balanced, healthy meal.
INGREDIENTS
- 4 diced garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 celery rib, chopped
- 1 medium carrot, chopped
- Salt
- 1 (28-ounce) can chopped tomatoes, with liquid
- 1 quart shrimp stock (or water)
- 1 pound small potatoes, quartered
- Bay leaf (2)
- 1 sprig of thyme and parsley
- Pepper
- 1 to 1 ½ pounds firm white-fleshed fish such as halibut or tilapia
PREP
- Cut vegetables and set aside
- Cube fish and set aside
- Warm up stock in Stock Pot
RECIPE DIRECTIONS
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt.
- Cook, stirring, until the onion is tender, about five minutes.
- Add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.
- Add the stock, potatoes, salt (to taste), bay leaf, thyme, and sparsely.
- Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste.
- Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in more parsley, taste once more, adjust seasonings and serve.
