Fishermans Stew

Portions: 10 Portion size: see step 9

U.S.

Metric

Ingredients

2 lb

900 g

Fish steaks or fillets

(see note for suggested fish)

10

10

Clams, in shell

20

20

Mussels, in shell

(or 10 more clams)

5

5

Lobster tails, small

(or use 10 large shrimp)

(or use 10 large shrimp)

2 qt 4 floz

2 tbsp 14 tsp 2 tsp 14 tsp

125 mL 250 g 250 g 10 mL

1 mL 350 g

100 mL 2

Olive oil 4.

Onions, sliced

Leeks, cut julienne 5.

Chopped garlic

Fennel seed 6

Tomato concassé or drained, chopped canned tomato Fish stock 7

White wine (optional but 8.

recommended) Bay leaves Chopped parsley Dried thyme Salt Pepper

Heat the oil in a heavy saucepot or large straight-sided sauté pan.

Add the onions, leeks, garlic, and fennel seed. Sweat them in the oil for a few minutes.

Add the pieces of fish and the lobster tails (or shrimp). Cover and cook over low heat for a few minutes to begin extracting juice from the fish.

Remove the cover and add the clams and mussels. Add the tomato, fish stock, wine, bay leaves, parsley, thyme, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer about 15 minutes, until the clams and mussels are open.

20-30 20-30 French bread slices, 9. To serve, place 2 or 3 thin slices of French bread in the dry or toasted bottoms of soup plates. For each portion, place 1 piece of fish, 1 clam, 2 mussels, and half of 1 lobster tail in each plate. Ladle 8 fl oz (250 mL) broth over the fish.

Per serving:

Calories, 470; Protein, 32 g; Fat, 26 g (51% cal.); Cholesterol, 90 mg; Carbohydrates, 25 g; Fiber, 2 g; Sodium, 910 mg.

Note: Any firm fish may be used, such as halibut, cod, haddock, sea bass or striped bass, red snapper, or mackerel. Avoid delicate fish like flounder or sole, which break up easily during cooking.

If desired, reduce or eliminate shellfish from the recipe and increase the quantity of fish.

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