Aromatic fish stew is served many ways, as lons as you don't overcook the fish.
When cooking an aromatic fish stew, it is important not to overcook the flaky flesh. Overcooked fish dissolves into the broth, ruining those delicious chunks of fresh white meat. To avoid overcooking, some recipes use prepared fish stock and fry the fish chunks separately. However, this process can be skipped by using a different fish such as anchovies as the stock flavor and the fish chunks as a last-minute addition. Make fish stew in bulk, so as not to waste a whole fresh fish on a small crowd.
Instructions
Snapper Brown Stew Fish
1. Deep fry a whole snapper at 350 degrees Fahrenheit for four minutes. Remove carefully and allow to drain of excess oil. Set aside.
2. Slice one onion into rings. Saute in a large saucepan with one bonnet pepper, 1/2 cup water, and 1/4 cup olive oil for two minutes, or until onion just begins to soften.
3. Slice the snapper into chunks and dice the tomato into small pieces. Add the snapper chunks with 3 tbsp. fish sauce and simmer for five minutes. Add the diced tomatoes and simmer another minute. Season with salt and pepper to taste and serve.
Halibut Fish Stew
4. Scrub and quarter 1 pound of potatoes. Set aside. Mash 4 garlic cloves with salt in mortar and pestle. Add 4 anchovy fillets and continue mashing until it is a soft paste.
5. Slice one onion, one celery rib and one carrot into small pieces. Cook in a large pot with 2 tbsp. olive oil on medium heat for five minutes. Add the anchovy paste and cook an extra minute.
6. Add one can tomatoes and cook down the mixture for 10 to 15 minutes. Add 1 quart water, quartered potatoes, thyme, parsley, and orange zest. Reduce heat to low and simmer for 30 minutes.
7. Slice the halibut fillet into large chunks, about one inch thick cubes if possible. Stir into soup and cook, stirring for another 10 minutes. Season with salt, pepper, and parsley and serve.
Tags: with salt, fish chunks, fish stew, five minutes, into small, into small pieces
