Recipe #168
Seafood Stew
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 Tbsp. (30 mL) corn or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 4 potatoes, cut in cubes about 1/2 po. (1 cm)
- 28 oz (796 mL( canned tomatoes
- 1/2 cup (125 mL) water
- 2-3 ribs celery
- 2 bay leaves
- 1/2 tsp. (2 mL) dried thyme
- 1 pinch cayenne pepper
- 1 lb. (450 g) filets of white fish, fresh or partly thawed (Atlantic cod from Norway, haddock, pollock or sébaste), cut in cubes
- 1 cup (250 mL) barley, cooked
- Fresh ground salt and pepper
Preparation
Heat oil in a 4 L (16 cup) pot.
Over medium heat, cook the onion 2 to 3.
Add garlic and potatoes and cook about 5 minutes, stirring often.
Add tomatoes, water, celery and herbs.
Bring to a boil, then simmer over low heat about 20 minutes, until the potatoes are cooked.
Add the fish cut and cook 10 minutes more.
Just before serving, add barley; salt and pepper to taste.
Suggestion
Variations- Add 125 mL (1/2 cup) fresh or thawed shrimp, 3 minutes before the end of cooking.- Carefully scrub a dozen mussels and steam them open in a small amount of stew broth, in a separate pan. Return the mussels and their juice to the stew before serving.- Add canned clams and their juice (142 g can) 5 minutes before serving. (omit water and salt)* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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