Fish Stew Recipe

Fish Stew 3

This fish stew recipe is very special. It is easy to make and it is healthy as well. We will make it with shrimp and cook it in a tomato broth made with fennel and white wine.

Two recommendations for this recipe. One, please make sure to use deveined shrimp. The black vein on the back is the intestine and it is gritty. Second, please do not over cook the fish and shrimp. It will be ready within minutes. If you over cook them you will turn them rubbery and they will be ruined.

This is a very special meal that can be made for a weeknight dinner or for company.

This is what you are going to need for this wonderful and delicious fish stew recipe:

Serves six
1 pound peeled and deveined shrimp (do not throw away the peels)
1 ½ pounds of white or pink fleshy fish like haddock or marlin (do not use oily fish like salmon) cut into large chunks
Chopped parsley and basil leaves for garnish

1/3 cup chopped basil leaves
3 garlic cloves – minced
½ tsp. orange zest
½ tsp. red chili flakes – optional
¼ cup olive oil
Fennel leaves

Place the fish and shrimp in a bowl and add the basil leaves, garlic, orange zest, red chili flakes if using, olive oil and salt. Mix well. Place the fennel leaves on top and cover the bowl with plastic wrap. Place in the refrigerator and allow marinating for about an hour. Toss the fish around in the bowl after 30 minutes so that it all marinates uniformly.

1 TBS olive oil
½ of a large white onion – peeled and quartered
4 garlic cloves – peeled and smashed|
½ of a fennel bulb – quartered
The reserved shrimp peels
5 to 6 thyme sprigs
1 – 750 ml. bottle of dry white wine
1 – 8 oz. (236 ml) bottle of clam juice or 1 cup of chicken stock
1 – 28 oz. (794 grams) can of diced tomatoes
4 to 5 sprigs of parsley
2 bay leaves
Salt & Pepper
2 pieces of orange peel without the white part
a pinch of saffron threads (optional)

Heat the oil in a large pot and add the onion, cloves and fennel bulb. Sauté for a few minutes, stirring occasionally, and add the shrimp peels and thyme. Cook until the peels turn pink and the vegetables are lightly browned. Add the wine, clam juice or chicken stock and dices tomatoes with the liquid. Mix well and add the parsley and bay leaves.

Bring the stock to a boil, cover the pot and reduce the heat. Simmer for at least an hour.

Strain the finished stock into another pot and discard all the solids. Make sure to squeeze out all the liquid. Taste the stock for salt and add if necessary and add some pepper.

Add the orange peel and the saffron. Allow the stock to steep for about 10 minutes. Do not turn on the heat.

Remove the orange peel after 10 minutes. Making sure you are not discarding any saffron threads if you are using them. Turn the heat back on and add the marinated shrimp and fish. Get rid of the fennel leaves.

Once the liquid starts simmering your stew will be ready within 6 to 7 minutes max. Check the fish at 5 minutes. If it is cooked and flaky remove the pot from the heat. Please do not overcook, as your shrimp will become rubbery.

Taste to see if you need to adjust the salt.

Serve and garnish with the chopped parsley and basil leaves. Enjoy with a piece of bread.

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