Recipe: Mediterranean (-ish) Fish Stew/Soup

 

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Mediterranean-ish fish stew.

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Ingredients:

  • Olive oil
  • Four ounces or so smoked pork chorizo sausage (basically one link from a four-pack of sausages)
  • One small fennel bulb, diced (about 2/3rds of a cup)
  • One small onion, diced (about 2/3rds of a cup)
  • Two cloves garlic, minced
  • Half a cup of white wine
  • One 14 ounce can of diced tomatoes
  • One 12 ounce bottle of clam juice
  • Teaspoon of dried thyme
  • Half a cup to a cup of vegetable stock, fish stock, or water (optional)
  • 12 ounces of firm white fish like cod
  • Salt and pepper to taste
  • Juice of about half a lemon (plus wedges for garnish)
  • Half a cup of chopped Italian parsley

This is a simple stew/soup that is largely based on a recipe from an America’s Test Kitchen “cooking for two” magazine/recipe collection. I’m a fan of America’s Test Kitchen shows and cook books. The recipes are simple, interestingly written, and (unlike so many cook books) they “work.”

An interesting tangent here I learned in Googling America’s Test Kitchen: I wasn’t quite sure what the deal was with Christopher Kimball who used to be the face/host of the PBS show, until he showed up on Milk Street. I guess I had kind of assumed that Milk Street was a spin-off of the America’s Test Kitchen series since they are basically the same show but with different hosts. Little did I know that the split between Kimball and his former employer was an ugly one where ATK argues Kimball ripped off the whole concept for his own show (and magazine and cookbooks and web site). Hard to argue with that. There is what I believe is an ongoing lawsuit about all this.  Go figure.

Anyway, there’s obviously a lot of variations to this kind of stew/soup. I have cooked similar recipes with a lot more vegetables (and no sausage) and different flavor profiles, everything from a more spicy/Creole vibe to Asian. I don’t know if this is “Mediterranean” so much as vaguely Portuguese or Spanish, but whatever. I wouldn’t recommend omitting the sausage (chicken chorizo would probably be okay) because that’s what gives this soup/stew its unique flavor; so if sausage/meat isn’t your thing, I’d suggest a different recipe, or I try messing with this one with different spices. Clam juice was a new ingredient to me for this recipe– and honestly, I was suspicious because it sounds kind of gross to use the juice that clams were soaking in– but it does add just a hint of pleasant ocean fishiness to the finished dish. I use cod, but I can easily imagine other kinds of fish and/or shrimp. Note this recipe serves two, or provides one person leftovers the next day. I am certain it could be doubled or tripled with no serious problems. Last but not least, I think of this as a stew/soup because I prefer it a little more on the “soup-side” of things– which is why the addition of stock or water is optional.

Steps:

  • Use a large enough and heavy-bottomed pot to cook this– I use a small Dutch oven. Heat up a few tablespoons of olive oil and sauté the diced chorizo, onion, and fennel for five or ten minutes until it’s softened and a bit browned. I find this is a lot easier to do if you have everything cut up ahead of time before you get started.  For the chorizo, I just use the garden-variety links available nowadays at most grocery stores– pre-cooked and smoked. Dicing up a fennel bulb for the first time can be a little tricky, but basically, you want to core the bulb and cut off all the top stuff. Martha Stewart has a nice demo video of how to do this here.
  •  Taste and add some salt and pepper.
  • Add the minced garlic and cook for another 2 or 3 minutes, stirring constantly.
  • Stir in the half a cup of wine, scraping the bottom of the pan to get any of those good tasty bits in there.
  • Stir in the tomatoes, clam juice, and thyme, and taste it again, adjusting the salt and pepper to your tastes. Bring it up to a simmer. If you want it more soup-like, add more stock or water; if you want it more stew-like, add just enough stock or water so it doesn’t dry out.
  • Cook the base/broth 15 or so minutes. This is also a great “make ahead” kind of dish because you can do all of this up to this point, turn it off, and just leave it covered on the stove for an hour or so until you’re ready for the seafood.
  • While the soup cooks, dice up the fish and chop the parsley. Also, the lemon: juice half of it and cut up the other half into wedges to serve with the stew/soup.
  • When everyone is ready to eat, add the lemon juice from the half a lemon, half the parsley, and the diced fish. Give it all a stir and cook for about 10 or 12 minutes on medium-low heat. It doesn’t take much to cook fish in a broth like this and you don’t want to overdue it.
  • Serve with parsley to garnish and lemon wedges on the side. A simple salad and nice crusty bread is a good side, too.

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