Regardless about how I was feeling about fall a couple of weeks ago, we are now in full fall mode. Sure, there is the occasional warm day but the nights are cool, jackets are out of the closet and there will be no more swimming. With fall we are essentially back to ‘back to school” meal plans. Warm foods. Soup, stews and other comforting things.
This easy seafood stew was a total slam-dunk. The kids loved it. I loved it. The man loved it. Everyone loved it. And let me tell you this is not something that happens very often. Usually someone is just not 100% onboard with a new recipe. But this one — this one is just perfect.
I started with a recipe from SimplyRecipes.com. and made a few minor modifications. I reduced the olive oil to 1 tablespoon (you might find you need to go as high as 2 tablespoons but I felt the 6 tablespoons the recipe called for totally unnecessary). And then I added whatever seafood and fish I had on hand. I literally cleaned out the freezer! I love recipes that are flexible enough to work with what you have and I had a half bag of shrimp and a few cod fillets. I also added a can of whole baby clams. I like the clams but you could easily omit these if you are not a fan. The clam juice however is essential to flavour. You can find it all by itself (without the clams) in the section of the market where canned salmon and tuna live. (Honestly, I expected it next to the Clamato).
The result is perfectly cooked fish and seafood in a fragrant and simple broth. Not rich or heavy. Serve with your favourite crusty bread. This will be ready in less than 30 minutes.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 tablespoon olive oil
- 1 onion chopped
- 2 very large garlic cloves chopped
- 3/4 cup of finely chopped parsley
- 2 medium / smallish tomatoes
- 2 Tablespoon of tomato paste
- 1/2 cup white vermouth or white wine
- 1 can of whole baby clams / juice drained and reserved
- 1 (236ml) jar of clam juice
- 1 lb shrimp
- 0.5 lb cod fillets (227g package frozen), cut into bite-sized pieces
- Heat 1 tablespoon of olive oil in a large dutch oven or deep saute pan. Add onion and saute until fragrant and tender, about 4 minutes. Add garlic and parsley. Saute for another 2 minutes. If at any point the onions are sticking to the bottom of the pan add a little of the reserved clam juice or white wine.
- Add tomato paste and saute to incorporate it fully into the vegetables. Then add diced tomatoes, clam juice, the wine and the reserved clam juice from the can of clams (just use the lid to drain it into the pot and hold the clams for a few minutes). Bring to a boil. Then reduce to a simmer and simmer for about 10 minutes.
- Increase heat to medium-highish and add the cod pieces Cook about 5 minutes, then add shrimp and calms. Stew should be simmering hard (but not violently). Cook until the shrimp are pink. In total, once fish is added, do not simmer for more than 10 minutes to avoid over cooking the cod. Season with salt, pepper and Tabasco. Serve.
Trish Cowper | infinebalance.com