Fish Stew

Chef Marie

  • 2 large tomatoes
  • 2 tsp. olive oil
  • 1 large onion, finely diced
  • 1 large carrot, finely diced
  • 5 garlic cloves, minced
  • 6 oz. Chardonnay
  • 1/4 cup orange juice
  • 5- 3/4 cups low-sodium fish stock
  • 1 bouquet garni
  • 1/4 cup freshly minced parsley
  • 2 long and wide strips orange zest
  • 4 saffron threads
  • 1 tsp. fennel seeds
  • 2 large potatoes, peeled and sliced
  • 1 large red bell pepper, sliced
  • 4 lbs. various fish (see below)
  • 8 large shrimps
  • 2 Tbsp. chopped basil leaves
  • Salt and cayenne pepper to taste

    Make a small X incision at the top and bottom of the tomatoes. Blanch them in simmering water for 20 seconds. Remove and place the tomatoes in ice-cold water to stop the cooking process. Peel, seed, and dice the tomatoes. Set aside.

    ​Heat the oil in a large deep pan over high heat. Add the onion and saute until translucent. Add the carrots, garlic, and saute for 2 minutes. Add the wine, orange juice, and reduce by half. Add the stock, bouquet garni, tomatoes, parsley, orange zest strips, saffron, fennel seeds, potatoes, red bell pepper, and bring to a simmer. Reduce heat and simmer for 10 minutes. Add the fish,shrimps, basil, and simmer until fish cooked through. Time may vary based on piece sizes. Sim the surface of any foam that formed while cooking. Remove the bouquet garni and zest. Season to taste and serve immediately.

    ​Comments - Any combination of the following fish works best for this stew: cod, bream, eel, hake, monkfish, halibut, mackerel, perch, red snapper, tuna or any white fish. 

    If a less fishy stew taste is desired, you may substitute half or all the fish stock with vegetables stock.

    ​Makes 8 servings