This hearty seafood stew features salmon and your choice of white fish, such as pollock, Pacific rockfish, halibut, or sablefish. Make fish stock ahead of time to decrease the preparation time.
Steps
1
Preparing the Base Aromatics
Ingredients
6 tbsp butter, divided use
6 to 8 cloves roasted garlic
2 small onions, cut into wedges
1 fresh chile pepper, such as Fresno, sliced
1 sprig fresh rosemary
Heat 2 tbsp of the butter in a large stew pot over medium heat.
Add the roasted garlic, onion, chile, and rosemary.
Toss to coat, and cook 5 minutes.
2
Cooking the Vegetables and Clams
Ingredients
1 lb red potatoes, cut into 1-inch pieces
2 roasted red peppers, cut into 1-inch strips
1 cup red wine
2 (14-oz) cans diced, peeled tomatoes
2 zucchini, cut into 1/2-inch pieces
18 clams, scrubbed
6 cups Basic Fish Stock*
Add the potatoes, roasted peppers, and red wine.
Bring to a boil and cook until most of the wine has evaporated.
Add the tomatoes, zucchini, clams, and Basic Fish Stock. Season with salt.
Bring to a boil and cook until the potatoes are just tender and the clams have opened, about 10 minutes.
Discard any clams that haven’t opened.
3
Cooking the Fish
Ingredients
Salt
1 1/2 pounds salmon, cut into 2-inch pieces
1 pound white fish, cut into 1-inch pieces
Season the salmon and white fish with salt.
Add the fish to the stew and return to a simmer.
Immediately cover and remove from the heat.
Let sit, covered, for at least 10 to 15 minutes.
4
Finishing the Stew
Ingredients
4 tbsp chopped fresh herbs, such as tarragon, parsley, or chives
2 tbsp Madeira
Baguette, for serving
Just before serving, gently stir in the herbs, Madeira, and remaining 4 tablespoons of butter.
Serve with slices of baguette.
