Venetian Fish Stew
- Number of Servings: 1
Ingredients
2 carrots, coarsely chopped2 celery ribs, coarsely chopped1 large onion, coarsely chopped3 whole garlic cloves, plus 1 clove finely chopped1/2-1 tsp. salt1 1/4 lb. halibut steak, halved1 Tbsp. extra virgin olive oil, plus 1 tsp.1 tsp. grated fresh gingerPinch of red pepper flakes2 Tbsp. fresh lemon juice2 Tbsp. tomato paste2 tomatoes, seeded and choppedSalt and freshly ground black pepper, to taste8 large basil leaves, cut in very thin strips for garnish (optional)
1. Place the carrots, celery, onion and whole garlic cloves in a deep saucepan. Add 4 cups cold water and salt. Bring to a boil over high heat, reduce heat, and simmer 10 minutes. Add the fish. Simmer gently 12 minutes. Remove the fish with a slotted spoon. Remove the skin and bones from the fish and add to the pot. Set the fish aside.
2. Simmer the mixture, which is now a stock, 20 minutes or until reduced to about 3 cups. Strain into a large bowl and set aside. Discard solids. Rinse and dry the pot.
3. Heat the oil in the pot over medium heat. Add the chopped garlic and ginger and sauté gently until garlic colors lightly, 30 seconds. Add the stock, pepper flakes, lemon juice and tomato paste. Return the fish to the pot. Heat until the stock is steaming. Add the tomatoes. Season to taste with salt and pepper.
4. Serve immediately, garnished with the basil, if using, along with the bread, if desired. (After being refrigerated overnight and reheated, this stew may take on a “fishy” taste.
Makes 4 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
2. Simmer the mixture, which is now a stock, 20 minutes or until reduced to about 3 cups. Strain into a large bowl and set aside. Discard solids. Rinse and dry the pot.
3. Heat the oil in the pot over medium heat. Add the chopped garlic and ginger and sauté gently until garlic colors lightly, 30 seconds. Add the stock, pepper flakes, lemon juice and tomato paste. Return the fish to the pot. Heat until the stock is steaming. Add the tomatoes. Season to taste with salt and pepper.
4. Serve immediately, garnished with the basil, if using, along with the bread, if desired. (After being refrigerated overnight and reheated, this stew may take on a “fishy” taste.
Makes 4 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
Nutritional Info Amount Per Serving
- Calories: 200.5
- Total Fat: 6.3 g
- Cholesterol: 34.9 mg
- Sodium: 647.0 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.9 g
- Protein: 24.6 g
Member Reviews
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BURRITAELITA
I love the fish broth part of this stew. It was simple to make, and made the entire stew extremely enjoyable. I cooked some baby red potatoes, quartered, in the broth when it was simmering to be reduced. I also added cooked lima beans to the stew. However, the stew would be delicious as is. - 7/18/11