Makes:
6 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Locally available fish is the highlight of this lighter version of stew popular in Nordic cuisine. New potatoes, seasonal heirloom tomatoes and herbs add fresh flavors.
Need a recipe for homemade fish stock? This easy recipe is the perfect one!
1
medium
onion, strung, use Cone #2
2
stalks celery, washed and finely diced
2
carrots, trimmed, scrubbed and finely diced
2
cloves garlic, shredded, use Cone #1
1⁄2
cup
white wine
(120
mL)
2
tablespoons
tomato paste
(33
g)
3⁄4
pound
new potatoes, scrubbed, cut in halves or quartered depending on size
(340
g)
2
quarts
fish stock, homemade or store bought
(1.9
L)
1 1⁄2
pounds
firm white fish, cut into chunks (sea bass, cod, scrod or other)
(680
g)
1⁄2
pound
shrimp, peeled and deveined, cut into chunks
(227
g)
2
cups
tomatoes, seasonal variety, chopped, juices included
(360
g)
salt and pepper to taste
2
tablespoons
fresh parsley leaves, chopped
(8
g)
2
tablespoons
chives, fresh minced
(6
g)
Directions:
- Preheat roaster on medium heat. When several drops of water sprinkled in roaster skitter and dissipate, approximately 5 - 7 minutes, add onions, celery, carrots and garlic. Sauté for 6 - 8 minutes until onions are softened.
- Add white wine and cook for 6 - 8 minutes until wine reduces slightly.
- Add tomato paste, potatoes and stock. Cover.
- When Vapo-Valve™ clicks steadily, reduce heat to low and simmer for 30 - 40 minutes until the potatoes are soft and cooked.
- Add fish, shrimp and chopped tomatoes. Cover and cook for an additional 5 - 10 minutes, just until fish is cooked.
- Taste fish stew and season with salt and freshly ground pepper.
- Serve fish stew topped with chopped parsley and chives.
Tips:
- Substitute fish stock for vegetable or chicken stock.
- Serve fish stew with hearty grain bread and butter, if desired.
- Substitute chives and fresh parsley for other fresh herbs, such as thyme, basil or cilantro.
- Add in 1 - 2 cups of cream at the end of cooking for a very rich stew.
Directions
Tips
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