What would you put in a fish stew?

[wryter2000]

I just made some lobster broth from some saved shells. I want to make a fish stew to take to my church for a soup supper.

I'm trying to figure out what all to put in there. Fish, obviously, but what kind? Onions? Garlic? Wine, what kind? What sorts of shellfish? Potatoes? A bit of tomato paste?

I know you guys will have great ideas.

[elleng]

1. You're off to a good start.

Here's Bouillabaisse recipe, and as I recall, the best answer is anything FRESH in the fish department.

http://www.simplyrecipes.com/recipes/bouillabaisse/

Have FUN!

[wryter2000]

2. Thanks.

I'll check the recipe out.

[eppur_se_muova]

3. Oh, there are so many possibilities ...

https://en.wikipedia.org/wiki/Fish_stew

If you want something really novel, try this Indonesian fish stew. I had this dish (complete with slices of carambola) at a little restaurant in Pittsburgh years ago and still remember how good it was -- despite not being a big fan of either fish or stew ! Note the link goes to a dealer in tilapia, who provide lots of other tasty recipes to encourage you to cook with fish.

[wryter2000]

4. Thanks.

I'll check those out.

[Retrograde]

5. Traditionally, whatever fish you caught that you can't sell that day

Cioppino, the San Francisco version of bouillabaise, often contains crab, mussels, and Pacific fish, along with chopped or diced tomatoes. I like heavier fish, like red snapper, but whatever you can find fresh or fresh-frozen will do (if you can get heads, all the better!) If wine, a dry white one. Potatoes make me think of chowders.

[wryter2000]

6. Agreed about the potatoes

I was kind of thinking of chowder, but this won't have milk in it.

I'm thinking onions, garlic, and tomatoes and then lots of fish and shellfish. Crab sounds like a really good plan. I hope Costco still has some Dungeness.

[eridani]

7. White wine, potatoes, corn

maybe celery and carrots.

[wryter2000]

8. I was thinking about wine

What kind would you suggest? A dry white, or maybe sherry?

[eridani]

9. Yes--I'd go with dry. A dryer sherry would work too, I think n/t

[eleny]

10. A little bit of saffron

It enhances the flavor and provides a lovely color to the dish.

[wryter2000]

11. Thanks

Good idea. Actually, this broth already looks rather saffron-y because of the color of the lobster shells.

[bif]

12. Orange zest and a shot of Pernod.

[wryter2000]

16. Pernod

Interesting.

[bif]

19. It's from a Sarah Lea Chase cookbook

At first I skipped it. But when I finally added it, it made a world of difference.

[msanthrope]

13. Saffron, white wine, mussels and clams. nt

[wryter2000]

17. I wonder if I can find decent mussels

Safeway has some frozen mussels. I don't know if they're any good.

[msanthrope]

18. Frozen are often better than freah, depending on the time of year. Ethnic

groceries often carry high-quality shellfish.

[DivenParker]

14. cook it

anyway

[wryter2000]

15. Welcome to DU