Fishermen’s Stew
(from otenma’s recipe box)
Source: Eating Well
Prep time: 20 minutes
Cook time: 24 minutes
Serves 4 people
Categories: full meal (main/side dish)
Ingredients
- Nonstick cooking spray
- 4 slices sourdough bread
- 2 tablespoons olive oil
- 1 celery stalk, sliced
- 1 cup chopped onion
- 1 green bell pepper, diced
- 4 garlic cloves, thinly sliced
- 2 teaspoons fennel seeds
- 1 14.5-ounce can diced tomatoes
- 1 pound red potatoes, cut into 1-inch chunks
- 2 cups bottled clam juice
- 2 cups water
- 12 ounces firm white fish, such as halibut, cut into 1-inch chunks
- 12 ounces shrimp, cleaned and shelled
- 1 1/4 pounds fresh New Zealand or Manila clams or one 8-ounce can whole clams, drained and rinsed
Directions
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Preheat the oven to 350 degrees.
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Coat a baking sheet with cooking spray.
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Brush the bread slices with 1 tablespoon of the olive oil and place on baking sheet.
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Bake 15 minutes, turning once halfway through.
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Set aside.
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In a soup pot, heat remaining oil over medium-high heat.
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Add the fennel, onion, bell pepper, garlic and fennel seeds.
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Cook, stirring occasionally, 7 to 8 minutes.
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Add the tomatoes, potatoes, clam juice and water; gently boil 8 minutes or until potatoes are nearly cooked through.
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Reduce heat to a gentle simmer and add the fish.
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Cook until fish is no longer translucent, about 3 minutes.
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Add the shrimp and cook 3 minutes; add the clams and cook 2 minutes more. (If using fresh clams, cook until they open, about 10 minutes.)
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Place the toasts in the bottoms of four soup bowls; ladle soup over bread.
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Serve.