This is a delicious fish stew that can be adapted to your own tastes in terms of spices and vegetables. Whatever white fish you use, you need something that is a bit thick so that it holds together once it is added to the broth. You can also add a variety of seafood, rather than just white fish, such as shrimp, calamari, mussels and clams. I have kept it simple and I like it that way. This dish has a bit of a kick to it from the red chili peppers but that is optional. You can sprinkle with freshly grated parmesan cheese and sop up the juices with some fresh bread. This recipe makes about 4 entree servings.
Ingredients:
-3 tbsp olive oil
-1 onion, chopped
-1 tsp salt
-2 garlic cloves, minced
-3/4 tsp dried red hot chili peppers (optional)
-1 tsp hot picante sauce (optional)
-1 small can tomato paste
-1 (28 oz) can superior quality diced tomatoes in juice
-2 cups fish or vegetable broth, low fat, low sodium
-1 cup water
-2 cups swiss chard, chopped (measure once chopped)
-2 tbsp chopped parsley
-2 tsp freshly ground black pepper
-2 tbsp dried basil
-4 large, thick white fish fillets (I used wild haddock), chopped into bite sized pieces, about 2 inches thick
-freshly grated Parmesan or Romano cheese (if using)
Directions:
1. In a large, thick bottomed stock pot, heat olive oil over medium heat. Stir in onions and salt and saute until soft, about five minutes. Stir in minced garlic and dried chili peppers and saute another minute. Add a bit of broth and scrape bits from bottom of pan with a wooden spoon.
2. Add tomato paste and stir in. Add tomatoes and juice, remaining broth and water. Heat to a simmer and stir in swiss chard and spices. Reduce heat to medium low, cover and cook at a simmer for about 30 minutes to allow the flavours to blend.
3. Stir in the chopped fish and whatever other seafood you are using. Stir gently and cook at a low simmer for another five minutes, or until the fish and seafood is cooked through. Ladle into large soup bowls and sprinkle with a tsp of Parmesan or Romano cheese (if using).
