Fish Stew With Pesto Recipes

FISH STEW WITH PESTO

Steps:

• Heat the oil in a large, heavy saute pan or casserole, at least six quarts capacity.
• Add the onions, leeks, chopped fennel bulbs and red pepper and saute over medium heat until the vegetables are tender. Add the garlic and chili pepper and saute for another minute. Then add the tomatoes, fish stock and wine. Season with a little salt, add the thyme, reduce heat to low and allow to cook for 20 minutes.
• While the vegetable mixture is cooking, place the potatoes in a pot, cover with salted water and bring to a boil. Cook the potatoes until tender, about 20 minutes. Drain and set aside.
• Fold the beans into the vegetable mixture, then tuck in the clams and mussels. Cut the fish into two-inch chunks and add them. Cover the casserole and cook for 10 to 15 minutes, until the clams and mussels have opened and the fish is cooked through.
• Tuck the potatoes into the stew. Season to taste with salt and pepper. Return to a simmer and serve in deep bowls or soup plates, with a dollop of pesto on top of each serving.

EASY FISH STEW WITH MEDITERRANEAN FLAVORS

Steps:

• Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
• Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.