Spicy Fish Stew
The Business
Posts: 154 Deckhand
Hey Gang,
When we have frozen grouper and snapper instead of the usual fish tacos we've started making this fish stew:
3lbs of grouper, snapper or both, cut into 3-4 oz pieces.
Dice onion, carrot, garlic, and celery. Saute in a large stock pot with olive oil for about 10 minutes.
Add 1/2 cup of white wine, reduce by 1/2 2-3 minutes
add 2 large cans of diced tomatoes, salt/pepper, a couple of large bay leaves, tsp of dried tyme, 1/4 cup chopped parsley, and cayenne to taste. Bring to a boil, then reduce heat to simmer for 15-20.
add 4 1/2 cups of seafood stock (use chicken stock if you can't find it). Bring to boil, reduce to simmer and adjust seasoning.
Add fish cook for about 6 minutes. Cover and remove from heat for about 5 minutes.. Top with fresh chopped parsley and thick and crusty bread...
Made some tonight!
When we have frozen grouper and snapper instead of the usual fish tacos we've started making this fish stew:
3lbs of grouper, snapper or both, cut into 3-4 oz pieces.
Dice onion, carrot, garlic, and celery. Saute in a large stock pot with olive oil for about 10 minutes.
Add 1/2 cup of white wine, reduce by 1/2 2-3 minutes
add 2 large cans of diced tomatoes, salt/pepper, a couple of large bay leaves, tsp of dried tyme, 1/4 cup chopped parsley, and cayenne to taste. Bring to a boil, then reduce heat to simmer for 15-20.
add 4 1/2 cups of seafood stock (use chicken stock if you can't find it). Bring to boil, reduce to simmer and adjust seasoning.
Add fish cook for about 6 minutes. Cover and remove from heat for about 5 minutes.. Top with fresh chopped parsley and thick and crusty bread...
Made some tonight!
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