Riviera Fish Stew
This particular recipe came out of one of the ladies magazines during the mid 20th century. It's a hearty combination of what were once affordable ingredients ... cod and vegetables ... which made it a healthy family dinner. Nowadays, with fish prices as high as many premium meats, this is by no means the cheap Friday night fare of 50 years ago.
This soup/stew is very good and holds up well for about two days. If your family is small, make half a recipe and serve with fresh bread or rolls. Being fish, it tends to degrade quickly after that.
2 tbsp olive or salad oil 1 large onion 2 carrots, scraped and chopped 2 green peppers, seeded and coarsely chopped 2 cloves garlic, peeled and minced 1 can (28 oz) whole, peeled tomatoes 1 bay leaf 1/2 tsp cracked red pepper 3 strips of orange peel 1/2 tsp fennel seed, lightly crushed 1/2 tsp thyme 3 large potatoes, cubed 2 c water 1 c dry white wine 2 lbs cod or other firm white fish fillets, cut into chunks 1/2 c parsley 1 tsp salt 1/2 tsp pepper |
Heat oil in a large, heavy Dutch oven. Sauté onions, carrots, peppers, and garlic in hot oil until translucent.
Turn heat to medium and add tomatoes, orange peel, red pepper, bay leaf, fennel, and thyme. Add potatoes, water, wine, and fish. Simmer until fish and potatoes are cooked through.
Just before serving add parsley. Add salt and pepper; adjust to taste. |
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