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Fish Stew Recipe

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This recipe for Fish Stew is from The brunick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbls olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups diced potatoes
2 cups chopped fennel (one large bulb)
2 tsp kosher salt
1 tsp freshly ground pepper
2 cups white wine
1 (28 ounce) can plum tomatoes, chopped
1 quart seafood stock or (chicken)
1 tbls chopped garlic (3 cloves)
1 lb large shrimp
1 lb each halibut and bass fillets, cut into chunks
24 mussels, cleaned
Toasted baguette slices, buttered and rubbed with garlic
Directions:
Directions:

Heat oil in Dutch oven or stockpot, add onions, potatoes, fennel, salt and pepper and saute over medium low heat for 15 minutes, until onions began to brown.

Add wine and scrape brown bits with wooden spoon. Add tomatoes with their juices, stock, and garlic to pot, bring to boil, lower heat and simmer uncovered for 15 minutes, until potatoes are tender.

Add shrimp, fish, and mussels, bring to a boil, lower heat, cover and cook for 5 minutes. Turn off heat and allow the pot to Cool uncovered for 5 minutes.

The fish and shrimp should be cooked and the mussels opened. Discard any unopened mussels

Serve over slices of Toasted baguette
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Susan Jensen (Barefoot Contessa)

 

 

 

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