Fish Stew
added 03/07/08
Serves 6
Fish cooks quickly and is highly nutritious. This stew combines fresh flavors, and served with bread and salad, makes a wonderful meal. The Co-op frequently carries chowder fish, which is economical and quick to use.
1 Tbs. olive or canola oil
1 medium size onion, chopped
1 tsp. chopped garlic
1 tsp. minced fresh thyme (_ tsp. dried)
1 tsp. minced fresh rosemary (_ tsp. dried)
2 bottles clam juice
1 24-ounce can crushed tomatoes
1 tsp. orange zest
2 lbs. fish chowder pieces or firm fish cut in 2-inch cubes
Juice of one orange
Salt and freshly ground black pepper, to taste
Heat oil in a heavy pan over medium heat for 1 minute. Add onion and sauté until translucent. Add garlic and stir for 1 minute. Add herbs, clam juice, and tomatoes. Cook for 10 minutes. (At this point you can refrigerate, and bring to medium temperature when ready to serve.) Add fish and cook over medium heat until fish is just opaque throughout, approximately 10 minutes. Be careful not to overcook as fish will become tough. Add orange juice, adjust seasonings, and serve.
