Fisherman’s Stew
Fisherman’s Stew
This recipe was tweaked from cooking.nytimes. I love this recipe as a great base for any hearty filleted fish: halibut, salmon, or cod. Make fennel bulb a regular grab at the supermarket. It adds a unique flavor to a soup base and is also delicious prepared on its own (see recipe for Braised Fennel).
QUANTITY AND INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion, diced
6 cloves garlic, sliced thin
1 small head fennel, diced
¼ teaspoon red chile flakes, or to taste
1 bay leaf
a few fresh sprigs of thyme
1 14.5 ounce can fire-roasted diced tomatoes
1 teaspoon sea salt, or to taste
1 cup dry white wine
1 cups filtered water
½ pound Yukon Gold potatoes, peeled and diced OR sweet potatoes for a healthy substitution
freshly black pepper
1 tablespoon lemon juice, more to taste
6 4-6 ounce fillets of black cod, halibut or salmon, skin removed
6 Tbsp homemade pesto
1 cup mayonnaise (organic expeller pressed canola, 365 brand recommended) seasoned with 1 1/2 teaspoons sriracha or other hot sauce (optional) to taste
PREPARE YOUR MIS EN PLACE
1. Read and reread the recipe. Divide tasks amongst team members.
2. Gather all the ingredients and necessary equipment.
**PREPARING THE BASE**
1. Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes, bay leaf, and fresh thyme. Add can of tomatoes and salt, cover and cook on medium about 10 minutes.
2. Stir in wine and 2 cups filtered water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.
FISH AND FINISHING
3. Season fish pieces with salt and pepper, place them in the reheated stew and simmer on low, covered, until fish is just cooked through, about 5 minutes or a few minutes longer (see Culinary Tips). Meanwhile, warm 6 generous soup plates.
4. When fish is done, remove it to the warm soup plates. Remove pot from heat, divide soup among the 6 plates. Top with spiced mayonnaise and pesto.
CULINARY TIPS
1. Cooking time for fish will vary. It will depend on the type and thickness of the fish. It is done when a knife easily pierces the fish and it should flake with a fork. Cook too long and the fish will be rubbery. Remember, the fish will continue to cook in the hot liquid.
2. Base can be prepared a day ahead and reheated, or frozen for later use. Freeze once cooled into a gallon zip lock or in individual portions. This dish makes a great weekday meal and an easy, elegant dinner party main dish.
3. Keep a stash of individually wrapped fish portions in the freezer (Costco or Trader’s). Before adding to the base, I defrost the wrapped fish in a bowl of cold water, replacing the water as needed, until thawed through, around 10 minutes.
