Monday, January 07, 2013

Simple Fish Chowder or Stew



Whether it's stew or soup depends only on how much liquid you add. This one started as soup and became more of a stew by the last time I reheated it.

Let's assume you have about a pound of seafood. Start by sautéing a cup or so of chopped onion or a large leek in a couple tablespoons of good olive oil. Some celery would be a good addition, too. Maybe a stalk.

When the onions are soft, add a couple of smashed garlic cloves and stir for a minute. Got carrots? Add, oh, a half cup of diced carrots.

Add a pound of cut-up raw fish. Stir that.

Add two diced potatoes, a couple of bay leaves, a sprig of thyme if you have it, a can of chopped tomatoes, and enough liquid to cover. What kind of liquid? Maybe a half cup or a cup of white wine if you have it, some chicken stock, clam juice, even water.

Bring to a gentle boil, lower the heat, and simmer for a half hour. If you have some seafood that cooks very quickly, like shrimp, squid, or bivalves, throw them in just a few minutes before you're ready to serve.

Taste the broth, and add salt and pepper to taste. Serve with chunks of bread and drizzle some olive oil over each serving.

No comments: