Italian Fishermans Stew Recipe

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

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