Say "fish stew" to most Americans and you're unlikely to get an enthusiastic response. Chowders and gumbos have gone mainstream, usually featuring shellfish. Francophiles drool over bouillabaisse. And that seems to be about where the love of fish stews ends in our culture, unless one is lucky enough to be of Portuguese descent and living on the New England coast. This is a shame. One need not be a fisherman to appreciate a simple fish stew - it's healthy, satisfying, and delicious, not to mention quick and easy to prepare.
My current favorites are based on a simple premise: onions and garlic sauteed in olive oil, to which you add wine and tomatoes, then finish by adding fish for a quick simmer. Here are two variations on this theme:
Italian Cod Stew
(Serves two)
3/4lb cod, cut into bite sized pieces (try to get all the bones out)
1 onion, chopped
3-5 cloves garlic, minced
olive oil
salt, pepper and chili pepper, to taste
glass of white wine
14.5 oz can whole tomatoes, broken up by hand, with liquid
handful of chopped flat-leaf parsley
Heat a heavy bottomed pot, and pour in enough olive oil to cover the bottom. Add onions, pinch of salt, chili and pepper. Saute until onions are nearly translucent. Add garlic and saute a minute or two more. Add tomatoes (with juice) and wine, and simmer gently for ten minutes. Add fish and parsley, and simmer for 2-3 minutes until fish is cooked. Serve with bread and salad (or greens sauteed in olive oil and garlic). The remainder of the bottle of wine goes with it, too, of course.
Basque Tuna Stew
As above, with the following modifications:
- Substitute tuna for cod. Since tuna is richer you might want to use less. Also, no need to blow the cash on the sushi grade stuff here. Traditionally, fishermen made this dish with the tail
- Add a chopped green bell pepper to the onions when you saute them
- Use red wine instead of white (Rioja is perfect). Don't raise an eyebrow about red wine with fish - tuna is practically meat
- Add two potatoes, peeled and cubed, when you add tomatoes and wine. Also add 1 tsp sweet paprika. Cover and simmer gently until potatoes are cooked, 15-20 min. Tuna goes in a few minutes before serving
- Leave out the parsley
(The picture is of the Basque version. You'll notice I added some carrots with the potatoes, for the hell of it. Worked fine). Photo by Cynthia Lamb
2 comments:
I tried the Basque version, since I knew I already had an open bottle of red wine within arm's reach in the kitchen.
I wanted to try your fish stew recipe, because I had recently cooked a different fish recipe (not one of yours) which shared a lot of the same ingredients & it was less of a success. It was baked, uncovered, and it called for the fish to go in the oven at the same time as the vegetables. As you could guess, the fish was cooked long before the vegetables were tender.
I was much happier with your Basque Tuna stew. When I shopped for the tuna, my grocery only had one kind of fresh tuna for sale (yellowfin), so that's what I used.
The tuna cooked very quickly at the last stage of the recipe, as you described, and the result was balanced, tasty and healthy.
When I cook this again (the white fish/wine version), I think I want more liquid in the finished product. Your glass of wine might be bigger than what I used.
To have more liquid in this particular stew, what do you advise adding? Just more wine? Or water? Or something else?
Wine, water or the juice from the canned tomatoes would work fine. Also covering the pot as the potatoes cook will keep liquid from evaporating.
When doing the Italian version be sure to serve it with some bread. And if you use cod it will cook very quickly as well.
You're making me want to post a fish curry recipe soon! (I've been completely obsessed with fish recently, and I have a good one).
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