Seafood Stew
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
8 cups
Water (cold)1 tsp
Black Peppercorn1
Baguette2 tsps
Salt1 tbsp
Olive Oil1.5 tbsps
Tomato Paste1 cup
White Wine (dry)Directions:
1
Make stock: Bring water to a simmer with reserved fish heads and bones, carrots, celery, sliced onion, and peppercorns in a wide heavy 6- to 8-quart pot, then simmer, uncovered, skimming foam as necessary, 30 minutes
2
Pour stock through a large sieve into a large bowl, pressing on and then discarding solids
3
(You will have about 6 cups stock
4
) Bring water to a simmer with reserved fish heads and bones, carrots, celery, sliced onion, and peppercorns in a wide heavy 6- to 8-quart pot, then simmer, uncovered, skimming foam as necessary, 30 minutes
5
Pour stock through a large sieve into a large bowl, pressing on and then discarding solids
6
(You will have about 6 cups stock
7
) Make toasts: Put oven rack in middle position and preheat oven to 325°F
8
Cut baguette into 1/2-inch-thick slices, then arrange in 1 layer in an ungreased shallow baking pan
9
Bake until toasts are crisp and dry, 15 to 20 minutes
10
Put oven rack in middle position and preheat oven to 325°F
11
Cut baguette into 1/2-inch-thick slices, then arrange in 1 layer in an ungreased shallow baking pan
12
Bake until toasts are crisp and dry, 15 to 20 minutes
13
Make stew: Chop enough squid to measure 1/4 cup, then toss remaining whole squid with 3/4 teaspoon salt and set aside
14
Remove any pin bones from fish fillets with tweezers or needlenose pliers, then cut fillets diagonally into serving pieces and sprinkle with 3/4 teaspoon salt
15
Cook chopped onion in oil with remaining 1/2 teaspoon salt in cleaned pot over moderate heat, stirring occasionally, until softened, about 8 minutes
16
Add anchovy, garlic, hot chile, and tomato paste and cook, stirring, 2 minutes
17
Add chopped squid and 1/2 cup parsley and cook, stirring, 1 minute
18
Add wine and boil, stirring occasionally, until reduced by half, 2 to 3 minutes
19
Add 1 cup stock, then arrange whole squid in 1 layer in pot and then place fish fillets on top
20
Add enough of remaining stock to just cover fish and cook over moderate heat, uncovered, until fillets are just cooked through, 2 to 5 minutes
21
Chop enough squid to measure 1/4 cup, then toss remaining whole squid with 3/4 teaspoon salt and set aside
22
Remove any pin bones from fish fillets with tweezers or needlenose pliers, then cut fillets diagonally into serving pieces and sprinkle with 3/4 teaspoon salt
23
Cook chopped onion in oil with remaining 1/2 teaspoon salt in cleaned pot over moderate heat, stirring occasionally, until softened, about 8 minutes
24
Add anchovy, garlic, hot chile, and tomato paste and cook, stirring, 2 minutes
25
Add chopped squid and 1/2 cup parsley and cook, stirring, 1 minute
26
Add wine and boil, stirring occasionally, until reduced by half, 2 to 3 minutes
27
Add 1 cup stock, then arrange whole squid in 1 layer in pot and then place fish fillets on top
28
Add enough of remaining stock to just cover fish and cook over moderate heat, uncovered, until fillets are just cooked through, 2 to 5 minutes
29
Serve stew over toasts in shallow soup plates and sprinkle with remaining 2 tablespoons parsley
30
Serve stew over toasts in shallow soup plates and sprinkle with remaining 2 tablespoons parsley