ITALIAN FISHERMAN'S STEW
FISHERMANS STEW
Here’s a great fish stew for
the Feast of 7 Fish or any time of the year at all, it’s just great. For a
normal meal, this amount of stew is enough for 6 to 8 people. If using this for
the Christmas Feast you will have 4 of the 7 fish, but if you want to add more
you can. You can add Scallops, Calamari, or Crab Meat to this stew. Add 1, 2,
or all three and you have 7 Fish in this one stew. If you add more fish, add
more water, garlic, and Thyme for flavor.
1 ½
pounds Filet of; Cod, Haddock, Porgy, or Grouper,
cut into large chunks about 2
½ to 3 inches square.
½ cup
White Wine
2
pounds PIE Mussels
2
pounds Cockles
2
pounds 16/20 sized Shrimp, cleaned
¼ cup
Olive Oil
2
Carrots, peeled and diced
1 large
Onion, peeled and dice
6
cloves Garlic, peeled and sliced
2
stalks Celery, washed and cut to 1 inch dice
3 Idaho
Potatoes, peeled and diced
1
teaspoon dry Thyme, 2 Bay Leaves
½ cup
Italian Parsley, washed and chopped
Place
olive oil, garlic, and onions in a large pot and sauté on low heat for 6
minutes. Add Celery and Carrots, Salt & Pepper and cook for 2 minutes.
Add
water and potatoes to pot. Add Bay Leaves and Thyme and bring to the boil. When
the water comes to a boil, lower to medium simmer and cook for 16 minutes.
While
the vegetables are cooking, place the mussels in a large pot with 1 cup of
water and the wine. Cover pot with a lid and turn heat on high. Stir mussels
from time to time with a wooden spoon. Cook until all the mussel shells have
opened. Discard any un-opened shells.
Drain
mussel cooking liquid into the pot with the vegetables. Place mussels in a
large bowl and set aside.
Cook
the Cockles the same way as the mussels, but with only water and no wine.
Once
the cockles have cooked, drain the cockle cooking liquid into the pot with the
vegetables.
Add
the cubed Fish Filets to the pot with vegetables and turn heat to high to bring
to a low simmer and let the fish cook for 7 minutes. Add the shrimp to the pot
and once the liquid has come to the boil, lower to a simmer and let cook for 4
minutes.
Remove
most of the Cockles and Mussels from their shells and place in pot with shrimp
and fish, reserving some Cockles & Mussels inside their shells to use as a
garnish on top of the Fish Stew once you serve it.
Add
the Parsley to the pot and cook all at a very low simmer for 2 minutes.
To
serve, toast some slice of Italian-Bread and rub with garlic, and place a slice
of bread on the bottom of a soup bowl. Ladle Fish Stew into each persons bowl,
distributing all the fish, vegetables, and shellfish evenly. Enjoy!
This Recipe is Excerpted from new revisided editon of The FEAST of The 7 FISH by Daniel Bellino-Zwicke .. Due December 9, 2014
More Great Recipes and complete instructions How to Make The Feast of Seven Fishes Italian Christmas at your own home ...
ZUPPA di PESCE
Neapolitan Fish Soup
RECIPE
in
THE FEAST of THE 7 FISH
Note: The Zuppa di Pesce Recipe
is different than above Recipe
Italian Fisherman's Stew
THE FEAST of THE 7 FISH
New Cover
LEARN HOW to MAKE THE FEAST of 7 FISH
SUNDAY SAUCE
When Italian-Americans Cook
by Daniel Bellino-Zwicke
FEAST of THE 7 FISH
in
Paperback
&
KINDLE
