For all my working years it has been difficult for me to manage Christmas Eve dinner. With working and a big dinner the next day and restaurants closed early which we did not want to go to anyway, you better have a plan. So I found this recipe for fish stew that everyone seems to like. Some even love it.
I found this recipe in Zov’s cookbook. I passed over it time and again since the cookbook recipe name is platke. The word platke meant nothing to me, but as it turns out it is Greek for fish stew. She should have said so. 🙂 Then somehow I found a fish recipe on Epicurious and there it was again, but it was called by another name. Different fish, but same recipe. So right there and then I knew it was Fish Stew for me.
It is a pretty flexible dish.
In the cookbook it calls for a salmon and the measurements are a little different, but I think it is what she had at the time. I myself have made several adjustments and tweaks after some helpful critiques.. The recipe is basically a cup of everything. But I reduced the ajvar and reduced the garlic from 4 tablespoons to 2 cloves. If you make this start with a little and keep adjusting until you are satisfied.
I think what makes this Fish Stew different is the ajvar.
Previously I made ajvar after some serious research. If you can’t find it or don’t want to make it, but I suggest you do so, Epicurious/Zov said “If you cant find ajvar, a substitute can be made by pureeing a seven-ounce can of drained roasted bell peppers with two tablespoons of tomato paste and two tablespoons of purchased chili-garlic sauce, which is available at most supermarkets.”
I do think it is pretty even served in the pot instead of a tureen.
Through the years we have made changes and decided what should go in and what should not. We have potato lovers, and bean lovers, and those that think it is not complete until the shrimp goes in. Adding the shrimp kicked up the flavor, but even with just the fish I still love it.
I served this fish stew with Rosemary Parmesan Scones – you can make them ahead and freeze – then bake as needed. I wish I had found this recipe much sooner.
I always feel like my family just tolerates my blog, but when we sat down to Christmas Eve dinner, which I served in my favorite pot, I started to serve up our favorite Christmas Eve meal, Fish Stew. They all said in unison, “Are you going to take its picture?” Oh, okay, I forgot in my determination to get the meal on the table. So maybe they like it better than I thought.
- 4 6-ounce halibut fillets – cod or white fish
- 2 tablespoons hot ajvar – more if you like
- 3 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced celery
- 1 cup canned Great Northern beans, rinsed, drained – (I used a can of beans.)
- 1 cup bottled clam juice
- 2 tablespoons chopped fresh parsley
- 2 clove minced garlic – more if you like
- Preheat oven to 400°F.
- Sprinkle fish with salt and pepper.
- Spread ½ tablespoon hot ajvar on each side of each fish fillet. Set aside.
- Heat oil in heavy large ovenproof skillet over medium heat.
- Add onions, carrots, celery, then garlic; sauté until tender, about 8 minutes.
- Mix in hot ajvar, rinsed beans, potatoes, clam juice.
- Season with salt.
- Bring to boil.
- Arrange fish atop vegetable mixture in the pot.
- Cover and bake until fish is opaque in center, about 20 minutes.
- Add the shrimp – they only take a few minutes – to avoid rubbery shrimp do not overcook.
- When fish is cooked adjust the seasoning and add the parsley.
You can cook the base of the fish stew a day ahead and then you only need to add the fish and any other seafood of your choice the day of.
I am taking this to
COOKING AND CRAFTING WITH J & J
CINDY’S AT AMAZE ME MONDAY
SUSAN’S AT METAMORPHOSIS MONDAY
CHARLENE’S AT BUSY MONDAY’S
DEBBIE’S AT CONFESSIONS OF A PLATE ADDICT
THELOULOUGIRLS LINK PARTY
KATHRYN’S AT HTTP://WWW.THEDEDICATEDHOUSE.COM
LAURIE’S AT SNICKERDOODLE CREATE-BAKE-MAKE LINK PARTY
LORI’S AT TICKLE MY TASTEBUDS
KIM’S AT WOW US WEDNESDAY
MIZ HELEN’S AT MIZ HELEN’S COUNTRY COTTAGE
Jan at Share Your Cup