Fish Stew Recipe
the frugal chef
the frugal chef
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Ingredients

  • 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
  •  
  • FOR THE MARINADE
  • 1/3 cup chopped basil leaves
  • 3 garlic cloves – minced
  • ½ tsp. orange zest
  • ½ tsp. red chili flakes – optional
  • ¼ cup olive oil
  • Salt
  • Fennel leaves
  •  
  • FOR THE STOCK
  • 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)

Instructions

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