Week Night Yum Yum: Fish Stew with Alaskan Turbot and Clams

Wednesday, November 14, 2012

I love me some fall pumpkins and squash and the such, but sometimes even I need a break. When that happens I raid the pantry for a can of tomatoes and usually the fish monger friends at my local Whole Foods. And thus, this incredibly easy and super tasty fish stew was born. I kept it super simple, using some beautiful Alaskan Turbot fillets and a pound of fresh clams. The fish adds texture while the clams add amazing flavor to the dish. A can of San Marzanos, some fresh garlic, simple herbs and freshly baked crusty bread made for a very easy, super tasty and filling dinner. The kids went insane for this soup and even helped out to make it by washing the clams and adding the ingredients. It's perfect to throw together for the week night and special enough to serve as a course for company. Enjoy it!

Fish Stew with Alaskan Turbot and Clams in Tomato Broth
1 spanish onion, peeled and chopped small
4 cloves garlic, roughly chopped
1 (28 oz) can diced tomatoes with juices-- recommend san marzano tomatoes
freshly ground black pepper
2 Tbsp olive oil
1 (1 lb) fillet of alaskan turbot, cut into large bite-sized cubes
1 lb fresh clams, scrubbed clean
3 cups seafood or fish stock
1/2 cup dry white wine
1 bay leaf
1 tsp dried oregano
2 Tbsp capers with juice
1 Tbsp fresh parsley, chopped
crusty Italian bread for serving

Heat the olive oil in a large dutch oven or pot. Add the onions and season lightly with salt and pepper. Cook over medium-low heat until translucent, about 10 minutes. Add the garlic and cook another minute. Add the tomatoes together with juice and mix to combine. Add the bay leaf, oregano, capers, and fish stock and mix to combine. Bring to a boil and then reduce heat to medium-low, cover and let simmer for 30 minutes so flavors can infuse.

Remove lid and gently slide in the fish and clams, using your spoon to sort of fit them in. Cover and cook another 10 minutes. The clams will open and the fish will get tender. Taste and adjust with seasonings to taste, then mix in the parsley.

to serve, simply ladle out some stew and serve with thick slices of crusty fresh bread for dipping. Best served hot to warm.

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