Serves 4
In less than an hour, you can serve satisfying bowls of fish stew with potato, celery, a little sausage, and a flavorful broth for dunking crusty bread. The sausage is optional, but it lends a pleasing smoky-spicy accent. Opt for mildly flavored sausage, such as chorizo, so it doesn’t overwhelm the fish. Choose a combination of firm-fleshed white fish, such as cod, haddock, hake, and pollock. For the broth, use bottled clam juice or chicken stock, or a combination.
2½ tablespoons olive oil
3 ounces cooked chorizo or another cooked sausage, cut into ¼-inch pieces
1 medium onion, chopped
4 stalks celery, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon herbes de Provence or dried thyme
1¼ pounds Yukon Gold or other yellow potatoes, peeled and cut into 1-inch pieces
Salt and pepper, to taste
½ cup dry white wine
3½ cups bottled clam juice or chicken stock, or a combination
1½ pounds boneless firm-fleshed white fish (cod, haddock, hake, pollock), cut into 2-inch pieces
¼ cup chopped fresh parsley (for garnish)
1. In a large flameproof casserole or Dutch oven over medium-high heat, heat 1 tablespoon of the olive oil. Add the sausage and cook, stirring often, for 6 minutes, or until it is browned. Use a slotted spoon to transfer the sausage to a plate.
2. Heat the remaining 1½ tablespoons of oil in the pan. Add the onion and celery. Lower the heat to medium. Cook, stirring occasionally, for 8 minutes, or until the vegetables soften. Add the garlic, herbes de Provence or thyme. Continue cooking for 2 minutes.
3. Stir in the potatoes with a generous pinch each of salt and pepper. Add the wine and clam juice or stock. Bring to a boil, lower the heat, and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with a knife.
4. Return the sausage to the pan. Add the fish, pressing it into the liquid in the pan. Return the liquid to a gentle simmer. Cook for 5 minutes, or until the fish is opaque. Taste for seasoning and add more salt and pepper, if you like.
5. Ladle the stew into bowls. Sprinkle with parsley.
Lisa Zwirn
Lisa Zwirn can be reached at lzwirn9093@gmail.com.
