Fisherman's Stew

Name: Fisherman's Stew
Ingredients: 1/2 cup extra-virgin olive oil; 1 medium onion, coarsely chopped; 5 garlic cloves, coarsely chopped; 1 celery rib, coarsely chopped; 1/2 teaspoon crushed red pepper; 1 cup dry white wine; One 14.5-ounce can peeled whole tomatoes, drained and coarsely chopped; 3 bay leaves; Salt and freshly ground pepper; 4 pounds thick, firm, white fish fillets, such as snapper, bass, halibut, swordfish or monkfish, cut into 2-inch pieces; 6 cups Classic Fish Stock; 1/2 pound medium shrimp, shelled and deveined

12 ingredients

8 steps

Ingredients

1/2 cup extra-virgin olive oil
1 medium onion, coarsely chopped
5 garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon crushed red pepper
1 cup dry white wine
One 14.5-ounce can peeled whole tomatoes, drained and coarsely chopped
3 bay leaves
Salt and freshly ground pepper
4 pounds thick, firm, white fish fillets, such as snapper, bass, halibut, swordfish or monkfish, cut into 2-inch pieces
6 cups Classic Fish Stock
1/2 pound medium shrimp, shelled and deveined

Directions

1

Heat the olive oil in a large pot.
2

Add the coarsely chopped onion, garlic and celery and the crushed red pepper and cook over moderately low heat, stirring frequently, until the vegetables are softened, about 10 minutes.
3

Add the white wine and cook over moderately high heat until the wine is reduced to 1/4 cup, about 10 minutes.
4

Stir in the peeled tomatoes and the bay leaves and season with salt and pepper, then gently stir in the pieces of fish fillet.
5

Add the Classic Fish Stock and bring the stew to a boil, then simmer over moderate heat until the fish is tender, about 12 minutes.
6

Add the shrimp and cook until pink, about 2 minutes longer.
7

Season the fish stew with salt and pepper and discard the bay leaves.
8

Serve the stew in shallow soup bowls.