Spicy Fish Stew

The BusinessThe 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!
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