Fish Stew

Here’s the 3rd in my series of recipes about fish. This is fish stew.

If you’re in the south of France, you should try bouillabaisse, which is a speciality of Marseille but is served all around the Mediterranean. This is a wonderful dish of which I am especially fond because you can include all different kinds of fish and seafood. However, let’s stay in California. A couple of months ago, Elizabeth and I spent a few days in Clear Lake, where I caught some bass and crappies. On rivers I’ve also caught crayfish. These are all good fish to put in a fish stew, as are rock cod, shrimp, prawns, mussels, clams (no salmon)- although I haven’t fished for these locally.

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Ingredients (to serve 8):

• 4 lbs of various white fish and seafood

• one medium yellow onion, chopped fine

• 5 cloves of crushed garlic

• 1 sliced fresh fennel

• 3 carrots, diced

• 3 stalks of celery, chopped fine,

• 5 medium red tomatoes, diced

• 3 large white potatoes, peeled and sliced thickly (1/2 inch)

• one tsp saffron

• one tablespoon chopped fresh Tarragon

• 8 oz. dry white wine (Chablis is good)

• salt and pepper to taste

Instructions:
In a large pot, saute in olive oil, the chopped onions, garlic, carrots, celery, diced tomatoes, tarragon, fennel and saffron.

Add the fish you choose or have caught.

Add white wine.

Cook for 2 minutes.

Take the fish and shellfish out of the pot and set it aside.

Add the sliced potatoes and cook until the potatoes are soft.

Return the fish to the pot and cook for 2 minutes all together.

Bon Appetit,
Alain Guichard