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Fish Stew
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Description
A hearty, fresh flavored broth with pieces of roasted fish nestled within. This is deliciousness in a bowl!
Ingredients
- FOR THE STEW BASE:
- 3 Tablespoons Butter
- 1 Medium Red Onion, Chopped
- 3 Carrots, Diced
- 3 Celery Stalks, Diced
- 4 cloves Garlic, Minced
- 1 teaspoon Minced Ginger
- 1 teaspoon Paprika
- 2 Baking Potatoes, Peeled And Cubed
- 2 Tablespoons Tomato Paste
- 1-½ cup Dry Cooking Wine
- 1 can (28 Oz. Size) Crushed Tomatoes
- 1 Tablespoon Worcestershire Sauce
- 1 bottle 8 Oz Size, Clam Juice
- 2 teaspoons Salt, Or To Taste
- 1 teaspoon Black Pepper
- 1 Bay Leaf
- FOR THE ROASTED FISH:
- 1 Tablespoon Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Chili Flakes
- 1 pound Tilapia Fillet, Skinned And Cut Into 2 Inch Pieces
Preparation
Over medium high heat, melt butter in a Dutch oven or heavy deep sided pot.
Add onion, carrot and celery and saute 7 minutes or until lightly browned. Add garlic/ginger/paprika and saute a couple of minutes.
Put in potatoes and tomato paste and cook 1 minute. Pour in wine, bring to a boil and simmer 1-2 minutes.
Add the next 6 ingredients (crushed tomatoes to bay leaf) and bring to a boil. Reduce heat to medium-low and simmer 30 minutes.
In the meantime, preheat oven to 450°F. On a foil-lined baking tray combine oil, salt, pepper and chili flakes. Add fish pieces and coat with the mixture. Bake in the preheated oven for 5 minutes until edges are lightly browned. Take out of oven.
After the soup has simmered for 30 minutes, add fish to stew, cover the pot and simmer for an additional 5-7 minutes, until fish is cooked through.
Take off heat.
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