75 minutes

Fish Stew


    • Abbio Stock Pan
    • Wood stirring spoon
    • Cutting board
    • Chefs knife 


      • Cut vegetables and set aside 
      • Cube fish and set aside 
      • Warm up stock in Stock Pot 


      1. 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.
      2. Cook, stirring, until the onion is tender, about five minutes.
      3. Add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.
      4. Add the stock, potatoes, salt (to taste), bay leaf, thyme, and sparsely.
      5. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste.
      6. 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.
      Recipe courtesy of the New York Times.