Fish Stew | America's Test Kitchen

Name: Fish Stew | America's Test Kitchen
Total time: 165 min
Ingredients: 3 pounds fish trimmings, rinsed and cut into 3-inch pieces; 1 medium onion, cut into small dice; 2 medium carrots, cut into small dice; 1 large rib celery, cut into small dice; 8 parsley stems, chopped; 1 cup dry white wine; 1/4 medium lemon; 10 black peppercorn; 2 bay leaves; 1 dried chile pepper (of your choice); 2 tablespoons olive oil; 1 medium rib celery, cut into small dice; 1 medium carrot, peeled and cut into small dice; 3 medium cloves garlic, minced; 1/2 cup dry white wine; 2 cups medium tomatoes, chopped, or canned tomatoes; 2 large bay leaves; 1/8 teaspoon cayenne pepper (or more to taste); Salt and ground black pepper; 1/4 cup fresh parsley leaves; 1 teaspoon dried thyme, or dried basil (optional); 3 pounds fish fillets, preferably a mix of firm and tender white fleshed fish, rinsed, patted dry, and cut into 3-to-4-ounce pieces; 3 tablespoons fresh parsley leaves, for garnish

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Fish stews have just three components: the stock, the base, and the fish. Here's the best way to cook each one.

Keywords

Fish & Seafood
Main Courses
Stews

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Ingredients

3 pounds fish trimmings, rinsed and cut into 3-inch pieces
1 medium onion, cut into small dice
2 medium carrots, cut into small dice
1 large rib celery, cut into small dice
8 parsley stems, chopped
1 cup dry white wine
1/4 medium lemon
10 black peppercorn
2 bay leaves
1 dried chile pepper (of your choice)
2 tablespoons olive oil
1 medium rib celery, cut into small dice
1 medium carrot, peeled and cut into small dice
3 medium cloves garlic, minced
1/2 cup dry white wine
2 cups medium tomatoes, chopped, or canned tomatoes
2 large bay leaves
1/8 teaspoon cayenne pepper (or more to taste)
Salt and ground black pepper
1/4 cup fresh parsley leaves
1 teaspoon dried thyme, or dried basil (optional)
3 pounds fish fillets, preferably a mix of firm and tender white fleshed fish, rinsed, patted dry, and cut into 3-to-4-ounce pieces
3 tablespoons fresh parsley leaves, for garnish