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Fishermen’s Stew

Photo Credit
Becky Luigart-Stayner
Sarah Perreault
Yield
Makes 6 or more servings.
Category
Fish and Seafood
Course
Soup
Credit
The Old Farmer's Almanac EATS
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Our Fishermen’s Stew is a delicious take on cioppino that’s surprisingly easy to make! With straightforward steps and readily available ingredients, this recipe is designed for both novice and seasoned cooks alike. Savor the convenience of combining fresh seafood with aromatic herbs and tomatoes in a single pot, allowing the flavors to meld effortlessly. 

From prep to table, our Fishermen’s Stew promises a hassle-free cooking experience without compromising on taste. Elevate your home cooking effortlessly and treat yourself to a delightful seafood feast with this easy-to-follow recipe, perfect for both busy weeknights and special occasions.

Ingredients
3 tablespoons olive oil
1 large onion, halved and thinly sliced
1 medium green bell pepper, chopped
2 ribs celery, thinly sliced
2 cups sliced mushroom caps
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 bottles (8 ounces each) clam juice
1 cup chicken stock
1 cup dry white wine
1 teaspoon salt, plus more, to taste
freshly ground black pepper, to taste
1 teaspoon dried basil
3⁄4 teaspoon fennel seed, preferably crushed
1⁄2 teaspoon dried oregano
1⁄2 teaspoon sugar, plus more, to taste
1 bay leaf
1 pound cod, haddock, or other firm white fish fillets, cut into large chunks
1 pound shrimp, shelled and deveined
10 to 15 well-scrubbed mussels with beards removed and/or small clams
3 tablespoons chopped fresh Italian parsley, for garnish
Instructions
  1. Heat the olive oil in a large, enameled pot over medium heat. Add the onion, bell pepper, and celery and cook for 6 to 7 minutes, or until soft. 
  2. Add the mushrooms and garlic, stir, and cook until the mushrooms are soft. Add the remaining ingredients, except the seafood and parsley, and bring to a simmer. 
  3. Simmer for 10 to 15 minutes, uncovered, tasting to adjust the seasonings.
  4. About 15 to 20 minutes before serving, add the seafood. Stir to mix and thoroughly coat. Cover and simmer for 10 to 12 minutes, or until the fish flakes easily and the shellfish has opened. 
  5. Discard any mussels or clams that have not opened. Remove the bay leaf. 
  6. Serve in large soup bowls and garnish individual portions with parsley.
About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault
 

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Comments

alan grefig (not verified)

7 years 1 month ago

When ever possible I use home made fish stock from either Black Sea Bass ( outstanding) or Blackfish ( second Best) or Sea Robin ( read Larousse). Heads without gills and the frames for the stock. If the shrimp are whole, steam them add to the stew at the last minute, reserve the liquor from steaming then make a stock out of the shrimp shells. The Sea bass and Blackfish fillets can be added to the stew. These fish are not easy to come buy in most stores. Shop in an Asian market when they usually have live fish or make a friend of a salt water fisherman or learn to fish. Lobster claws and legs not the carapace also added to the stock as well as the meat from the claws. Bon Appetite