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  Fisherman's New Potato Stew

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If you'd like to try something different than the potatoes, try adding 3/4 cup of rice instead - adding at the same point in the recipe. You could even then add a little sliced okra to give it Cajun appeal.



 

In a rich tomato broth, this around-the-world fisherman’s stew features new potatoes, zesty lemon and fresh herbs, resulting in a satisfying seafood experience.

1 medium onion, chopped
2 carrots, sliced or diced
2 celery sticks, sliced
2 tbs olive oil
3-4 garlic cloves, sliced
Salt and pepper to taste
2 tbs tomato paste
15 oz can of diced tomatoes
32 oz chicken broth/stock (low sodium)
2 tsp dried herb blend (like herbs de Provence)
½ tsp dried red pepper flakes
1 lb new potatoes halved or quartered to be roughly the same size (skins left on)

1 lb seafood: combo of cod, tilapia, shrimp and calamari
¼ cup chopped dill
½ cup chopped parsley
Zest of one lemon (and some juice to your liking)1-2 tbs butter

Over medium heat, sauté the onion, carrot and celery in the olive oil in a large Dutch oven or stock pot. Add the sliced garlic and season with salt and pepper. Stir in the tomato paste until it is slightly melted and mixed throughout the vegetables.

Add the can of diced tomatoes, the chicken broth, dried herbs and red pepper flakes. Add the potatoes, bring to a simmer and cover allowing to cook while prepping the fish – about 15 minutes (this will also depend on how small you cut your potatoes).

Cut the white fish (cod, tilapia, or whatever you like) into 1-inch pieces – in recipe testing we used 6 to 7 ounces of each; peel and de-vein the raw shrimp, will need approximately 4 to 6 ounces; slice the calamari, approximately 4 to 6 ounces.

Check the stew, if the potatoes are soft, add the white fish first, cover and let cook while you chop the dill and parsley. Uncover and add the shrimp, calamari and herbs. Zest the lemon and add after the shrimps have curled and turned pink (will take just a few minutes.)  Remove from heat and finish the stew by adding the butter – this provides a nice depth of flavor to the finished stew.


Serves 6 to 8


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