My housemate Jessie and I chose this fish stew because it was a change of pace from what we usually make for dinner. We loved it! The soup is flavorful and spicy, and has a nice balance between the fish and the veggies. We used cod, but I think another firm white fish would also be tasty. This makes a LOT, so either halve the recipe or invite some friends over. :)
Creole Fish Stew (from New Recipes from Moosewood Restaurant)
3 T butter
1 cup chopped onions
1 garlic clove, minced
2 medium carrots, chopped
1 small bulb fennel, cored and chopped
2 large potatoes, cubed
2 small zucchini, chopped
1 green pepper, chopped
1 bay leaf
3-4 sprigs fresh thyme (pull off the leaves and discard stem)
1 cup chopped tomatoes
1 cup tomato juice
3 cups vegetable stock
Tabasco sauce, to taste
Salt and pepper, to taste
Juice of 1 lemon
1 1/2 pounds firm white fish, cut into bite sized pieces
1/2 pound peeled and deveined shrimp
To serve: cooked quinoa or another grain
1. Saute the onions and garlic in butter until the onions are translucent. Add the carrots, fennel, and potatoes and saute for 5 minutes. Add the zucchini and green pepper, and saute another 5 minutes. Add the bay leaf, thyme, tomatoes, tomato juice, and stock. Simmer 15-20 minutes until the veggies are all tender.
2. Add the Tabasco sauce to taste. (If you want it to be spicy, you'll have to add quite a bit). Taste for salt and pepper. Stir in the lemon juice, fish, and shrimp. Simmer about 5 minutes until the fish is just cooked and flakes easily with a fork but does not fall apart. Be careful not to overcook!
3. To serve, add a scoop of cooked quinoa in the bottom of the bowl, and then ladle the stew on top. The stew is delicious served with cornbread, which is how we had it.