Fish stew. Find Deals on Fish Stew in Groceries on Amazon. Browse Our Collection Of Exciting Cod Fish Recipes Online. Heat oil in a Dutch oven over medium high heat.

This fish and shrimp stew is often served over crostini or toast. Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. You can cook Fish stew using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Fish stew

You need 2 of medium side squid.
Prepare 3 of Cod fillets cut into pieces.
Prepare 10/12 of king prawns.
It's 1.5 cups of vegetable stock.
You need of Tomato purée.
You need 2 of onions.
It's 1 of celery stick.
You need 1 of lemon.
It's 1 cup of dry white wine.
Prepare of Olives (optional).
Prepare of Oil.
You need of Salt.

Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Growing up in Brazil, Fish Stew (known as Moqueca) was always a hot item on the menu. Each family would add their own touch but overall the dish consisted of white fish cooked in a delicious and flavorful broth, with or without spices but always with coconut milk as a base and fragrant palm oil.

Fish stew instructions

Start by cleaning the fish if it’s not already clean. I cleaned the squid by removing the bone, the eye and the ink pouch. I chopped the body and wings into discs/strips and the tentacles into pieces too. Remove the skin from the cod and bones. Prawns I just chopped the head off to make it easier to eat it you can keep them whole too..
In a large pot add the onion, celery oil and salt and let it get soft on medium heat. Then add the tomato purée and then the squid. Cook for 15 min or so adding the wine a bit at the time until it evaporates. Add the stock, cover and leave it to cook for another 15 min.
5 min from serving time add the prawns and 2 min before serving add the cod. Add the lemon slices to the dish when ready and serve hot with crusty bread.

Fish stew recipes Fish stew info Most Mediterranean countries have their own version of a fish stew; Bouillabaisse is the most well-known but look to Catalonia, Italy and Morocco for different spice combinations and ingredients such as squid, shellfish, chorizo or fennel. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. It seems like every culture with a coastline has their version of a seafood stew. The French have bouillabaise, the Portuguese bacalhoada, New England chowder and San Francisco cioppino. In Brazil, they make moqueca (pronounced "mo-KEH-kah"), a stew made with fish, onions, garlic, tomatoes, cilantro, and in the northern state of Bahia, coconut milk.