Quick Fish Stew

15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #22312

December 31, 2015



"This is a recipe that an old manager gave to me years ago. It is delicious. He did make some changes to the original recipe. It is out of "The Doubleday Cookbook"."

Original is 5 servings

Nutritional

  • Serving Size: 1 (953.9 g)
  • Calories 787.6
  • Total Fat - 30.1 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 213 mg
  • Sodium - 1400.2 mg
  • Total Carbohydrate - 59 g
  • Dietary Fiber - 5.2 g
  • Sugars - 15.9 g
  • Protein - 66 g
  • Calcium - 123.3 mg
  • Iron - 6.6 mg
  • Vitamin C - 84.4 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

In a large kettle over moderate heat, saute' onion, scallions, and garlic in butter 3-5 minutes until very pale golden.

Step 2

Meanwhile, cut fish in 2" chunks, set aside.

Step 3

Add water, clam juice, wine, tomatoes, tomato paste and salt and pepper to kettle.

Step 4

Break up any large clumps of tomato, cover and simmer 10 minutes.

Step 5

Add fish, shrimp, peas, mussels and clams, cover and simmer 10 minutes longer.

Step 6

Sprinkle with parsley, taste for salt and adjust as needed.

Step 7

Ladle into soup bowls and serve with hot butter French bread.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting fish, look for fillets with firm, glossy flesh and no signs of discoloration.
  • If using frozen peas, make sure to thaw them before adding to the stew.

  • Substitute olive oil for butter or margarine to make the recipe healthier. This substitution will reduce the saturated fat content and increase the healthy monounsaturated fat content of the stew.
  • Substitute white beans for the shrimp to make the recipe more budget-friendly. This substitution will provide a protein-rich alternative to the seafood, while still providing a delicious and satisfying flavor to the stew.

Vegetarian Version Omit the fish, shrimp, mussels, and clams. Replace with 1 (14.5 ounce) can artichoke hearts, 1 (14.5 ounce) can diced potatoes, and 1 (14.5 ounce) can diced carrots. Increase the amount of butter to 1/2 cup. Simmer for 20 minutes, stirring occasionally.



Roasted Potatoes - Roasted potatoes are the perfect side dish to complement the flavors of the fish stew. They are easy to prepare and can be cooked in the oven while the stew is simmering. Roasting the potatoes in olive oil and herbs brings out their natural sweetness and adds a delicious crunch to the stew.


Herb-Roasted Carrots: Herb-roasted carrots are the perfect accompaniment to the fish stew. Roasting the carrots in a mix of herbs and olive oil brings out their natural sweetness and adds a flavorful crunch to the stew. The carrots also add a nice color contrast to the stew, making it look even more appetizing.




FAQ

Q: How long does it take to make this Quick Fish Stew?

A: This Quick Fish Stew takes about 25 minutes to make, including prep time.



Q: What type of fish should I use for this recipe?

A: Any firm-fleshed white fish can be used for this recipe. Good choices are cod, haddock, or halibut.

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Fun facts:

This Quick Fish Stew recipe was adapted from the Doubleday Cookbook, which was published in 1961. The Doubleday Cookbook was the first cookbook to offer an entire section devoted to seafood recipes.

In the 1970s, the Quick Fish Stew recipe was a favorite among the British Royal Family. It was often served at family gatherings and was a favorite of Queen Elizabeth II.