• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Quick Fish Stew

March 19, 2010 | Fish & Seafood,

There’s nothing that says making savory stews, layered with luxurious flavors, has to take all day or use a hundreds of ingredients. A few well thought out flavors, paired with high quality ingredients, and you’re in business. My inspiration for this dish was the wonderful piece of rockfish that I found in my freezer, a gift from a family friend from his recent fishing trip to Alaska. The minute I opened the package (after thawing it overnight in the refrigerator) I knew we were in for a treat. It smelled of the fresh ocean with not a bit of “fishy” smell, and I knew the firm texture would hold up well in a stew.I made a simple broth to simmer the fish in – onions and garlic, tomatoes, clam juice, and parsley – but added a couple of things to give it some personality: a splash of Pernod and a pinch of saffron. If I had had any fresh fennel in the house I would have sliced that and added it, but the Pernod gave that slight background layer of anise instead. The sauce should simmer for a few minutes, covered, in order for the flavors to come together.You can really add the fish any way you like, but I decided to cut the single fillet into large chunks and nestled them into the sauce, then covered the pan and let them simmer until cooked through, which only took a few minutes.I had some leftover saffron jasmine rice that I spooned into the bottom of the bowl before pouring the fish stew over the top, but this would be fabulous without the rice also. Despite the tomato-garlic flavor profile, don’t be tempted to add cheese to this dish, as the Italians would be the first to point out that cheese is just too strong to pair with fish. Instead, let the other layers of flavor shine on their own. You’ll be glad you did.

Quick Fish Stew
Serves 4

2 tablespoons extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
2 cups diced tomatoes (1 small can)
1 bottle clam juice
1/2 cup minced fresh parsley
1/4 cup Pernod (anise flavored liqueur)
1 pinch saffron threads, crushed
1 pound fish fillet, white and firm
salt and pepper
1 cup jasmine rice, cooked with a pinch of saffron

Heat oil in a large skillet over medium high heat; add onions and cook until translucent, about 3-5 minutes. Add garlic and cook for one more minute. Add tomatoes, clam juice, parsley, Pernod and saffron and bring to a light boil. Cover, reduce to simmer, and cook for 5 minutes to allow flavors to come together. Salt and pepper the fish liberally, then remove cover and add fish (either as a single fillet or cut into large chunks), making sure to nestle the fish in the sauce. Cover and simmer until fish is cooked through, about 5-10 minutes depending on the thickness of the fish. To serve, spoon some saffron rice into a bowl, then ladle fish and sauce over the top.


4 Responses | TrackBack URL | Comments Feed

  1. i knew that is good taste.


  2. This looks amazing. I really liked how you used Pernod, it’s been years since I last had that and think it’s a great idea.

    And you did a wonderful job on the white balance, that must have been a tough one with all these shades of range/yellow :)


    • Thanks Kay – it’s always special to receive a photography compliment from you!


  3. Hello Michele~
    How fantastic to find you~ Delicious food and gorgous Photo’s. I am just getting started with this blog thing~I feel as though I am living in the middle ages~ hahah.. Just purchased a new camera ~can’t wait to share my food with you~! Auguri and Saluti dal Mississippi~ Barbara, Sunday at the Giacometti’s.


Leave a Reply

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • izakaya-den-1
  • fish tacos
  • silver oak cork
  • squeaky bean denver salmon with radishes 1
  • opus restaurant denver
  • place at the table
  • old major denver sausage potatoes-1

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate Christmas cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School