So here I am land locked in Colorado less than two hundred miles from the center of the continent and what did I make for dinner last night? Fish Stew. It was out of necessity, I have to eat things that are soft, we had the makings in the freezer, and I had never done it so it had to be done. As per usual I had an idea in my mind of what I wanted to taste but I also was not going to go out to get anything else to make this. So I perused the cook books for general ideas and set about making it.
First off I will say right now the fact that I used frozen clams is only because they were in the freezer. My dear husband bought them over a year ago for god knows what and they have sat there ever since. I do not endorse frozen shellfish (except shrimp) at all, shell fish should still be live when you cook it, please do not try to supplement any canned fish products it will not work.
What you need for Fish Stew (makes enough for two hungry people or four less hungry people):
This is best made in a cast iron kettle or any heavy stew pot.
1 pound boneless white fish (I had trout laying around)
1 dozen little neck clams or half dozen little necks and half dozen mussels
1 dozen or more shrimp
1 white onion, finely chopped
5 cloves of garlic, rough cut
8oz peeled whole tomatoes
4 cups water
1 cup white wine
ground pepper
dill
thyme
olive oil
What you do:
1) Steam the clams ( and mussels) over the water and wine for about 3 minutes. Reserve the liquid and remove the shellfish.
2) Heat oil in kettle add onions saute until soft. Add tomatoes chopping them up a little and garlic. Cook for the amount of time it takes to shell the steamed fish and cut up the fish into 1 inch chunks. Add the reserved liquid and the recently chopped and shelled fish. Through in some Thyme, Dill, and ground pepper.
3) Let simmer for 1 hour.
4) Peel the shrimp and add them to the stew about 5 minutes before you plan on serving it.
This meal goes really well with either crusty bread or brown rice. Enjoy!!
My helpful assistant
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