Today was the first Friday of the Lenten season. Since a church fish-fry is clearly out for my gluten-free family, we stayed home and ate a more healthy gluten-free fish stew instead. I hesitated to even post this recipe because I am so bad about writing down/remembering how I make a stew. In my world, stews don’t have exact recipes. I just taste and add and then taste and add again. I forced myself to write down this stew recipe tonight so that I could post it in honor of the beginning of Lent. Enjoy! Make it your own!
2/3 cup of white wine
1 can of Muir Glen diced tomatoes with juice
1 can of tomato paste
3/4 cup of water (reserve some and add gradually, you may not need this much water)
1.5 lbs of white fish (cod, halibut, etc)
1 cup of clam juice or leftover gluten-free clam sauce (if using a garlicky clam sauce that includes wine and garlic already omit the wine and garlic called for in the recipe or use sparingly)
4 or 5 red potatoes, chopped (I left the skin on)
olive oil (maybe 4-5 Tablespoons)
sprinkle of sea salt for potatoes
1/2 cup of onion, chopped
2 cloves garlic (if using clam juice, you may not wish to add this if you are going the clam sauce route)
1-2 teaspoons of Frank’s Hot Sauce (ok, so I put WAY more than that, but start with this and add more)
1 bay leaf
1/4 cup parsley, chopped
1/4 teaspoon paprika
1/2 teaspoon of salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon basil
1/4 teaspoon oregano
Variations: This fish stew would be good with celery or any number of vegetables.
Cut your fish in 2 inch pieces and place in dutch oven. Sprinkle salt, pepper, basil, oregano, and paprika over the fish pieces. Pour in the wine, diced tomatoes, some of the water, and stir in the tomato paste. I added my tomato paste and water gradually to my taste preference- you may wish to add more or less. In a skillet, heat the olive oil over med. heat. Add 1/2 cup onion and chopped potato pieces. Sprinkle the potatoes with sea salt. Once the onion is tender add your minced garlic and cook for about 30-45 seconds- combine well. Add potato mixture and parsley to the fish mixture in the dutch oven. Cook for 10-15 minutes until both the fish and potatoes are tender. Remove your bay leaf. Taste taste the soup. If it needs the remaining water, more hot sauce, more flavor- add it! Serve piping hot with gluten free bread. I made an oatmeal bread (first time!) to serve with it.
Serve about 4.
My husband and I both thought this stew tasted even better the next day.
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