Fancy Fisherman's Stew

Name: Fancy Fisherman's Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 Tbsps butter; 1 carrot, peeled and finely chopped or cut into thin small matchsticks; 2 ribs celery, thinly sliced on an angle; 710 milliliters chicken stock; 1 handful Small dried porcini mushrooms; 237 milliliters dry white wine; 59 milliliters EVOO, plus more; 1 bulb fennel, quartered, cored and very thinly sliced; 2 fresh bay leaves; 59 milliliters finely chopped fresh parsley; 3 cloves garlic, finely chopped; 680 grams halibut (6 to 8 servings); 1 lemon, juiced; 2 mediums large or onions, thinly sliced; 237 milliliters panko breadcrumbs; 59 milliliters shelled pistachios; 8 servings Herb bundle of sage, thyme and parsley; 8 servings Salt and pepper; 12 sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife; 8 servings Seafood seasoning, such as Rachael Rays seafood seasoning grinder or Old Bay; 794 grams diced tomatoes or stewed tomatoes; 2 Tbsps tomato paste; 8 servings Vermouth, for deglazing

Fancy Fisherman's Stew might be a good recipe to expand your main course recipe box. This recipe serves 8. Watching your figure? This pescatarian recipe has 503 calories, 22g of protein, and 20g of fat per serving. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up stewed tomatoes, onions, celery, and a few other things to make it today. To use up the pistachios you could follow this main course with the Blackberry Cloud Cake with Pistachios as a dessert.

Instructions

Place the mushrooms in a small pot, and cover with 1 cup of the chicken stock. Bring to a simmer and cook to soften the mushrooms, 10 minutes.

Ingredients you will need

Chicken Stock

Mushrooms

Equipment you will use

Pot

Remove the mushrooms with a slotted spoon and reserve both for later use.

Ingredients you will need

Mushrooms

Equipment you will use

Slotted Spoon

Heat a large deep skillet or Dutch oven over medium-high heat, add the EVOO and the garlic, celery, bay leaves, carrots, fennel, onions, herb bundle and some salt and pepper. Cook partially covered 8 to 10 minutes. Stir in the tomato paste and cook 1 minute. Then add the wine, tomatoes and the remaining 2 cups chicken stock.

Ingredients you will need

Salt And Pepper

Chicken Stock

Tomato Paste

Bay Leaves

Tomato

Carrot

Celery

Fennel

Garlic

Onion

Extra Virgin Olive Oil

Wine

Equipment you will use

Dutch Oven

Frying Pan

Add the porcinis and their stock, minus the last few spoonfuls where grit may have settled. Simmer to thicken a bit and combine flavors then cool and store in the refrigerator for a make-ahead meal.

Ingredients you will need

Stock

Heat a small skillet over medium heat with the pistachio nuts and toast until fragrant and golden. Finely chop or process in a food processor into coarse crumbs. Return the pan to heat and melt 4 tablespoons of the butter.

Ingredients you will need

Pistachio Nuts

Butter

Toast

Equipment you will use

Food Processor

Frying Pan

Add the panko and toast until deep golden in color.

Ingredients you will need

Panko

Toast

Combine with the chopped nuts and season with salt and pepper or seafood seasoning. Store in an airtight container until ready to serve.

Ingredients you will need

Seafood Seasoning

Salt And Pepper

Nuts

When ready to serve, remove the bay leaves and herb bundle. Reheat the stew, covered, over medium heat.

Ingredients you will need

Bay Leaves

Stew

Pat the fish and sea scallops dry.

Ingredients you will need

Scallops

Fish

Heat a drizzle of oil or thin layer of cooking spray over medium-high to high heat in each of the 2 skillets.

Ingredients you will need

Cooking Spray

Cooking Oil

Sprinkle the halibut with some seafood seasoning, salt and pepper.

Ingredients you will need

Seafood Seasoning

Salt And Pepper

Halibut

Sprinkle the scallops with a little salt. Cook the halibut seasoned-side down for 3 to 4 minutes. Flip and cook until opaque, 2 minutes more. Turn off the heat and reserve the fish in the pan. Cook the scallops scored-side down until the sugars develop and caramelize, then flip and cook 1 minute more.

Ingredients you will need

Scallops

Halibut

Fish

Salt

Equipment you will use

Frying Pan

Remove to a plate and deglaze the pan with some vermouth. Swirl in the remaining 2 tablespoons butter and then add the parsley and lemon juice.

Ingredients you will need

Lemon Juice

Vermouth

Parsley

Butter

Equipment you will use

Frying Pan

Cut the halibut into chunks. Ladle the stew into bowls and nestle in the halibut and scallops. Top with vermouth and lemon sauce and garnish with the pistachio breadcrumbs.

Ingredients you will need

Breadcrumbs

Pistachio Nuts

Scallops

Vermouth

Halibut

Lemon

Stew

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

6Tbsps

butter 1

carrot, peeled and finely chopped or cut into thin small matchsticks 2ribs

celery, thinly sliced on an angle 710milliliters

chicken stock 1handful

Small dried porcini mushrooms 237milliliters

dry white wine 59milliliters

EVOO, plus more 1

bulb fennel, quartered, cored and very thinly sliced 2

fresh bay leaves 59milliliters

finely chopped fresh parsley 3cloves

garlic, finely chopped 680grams

halibut (6 to 8 servings)1

lemon, juiced 2mediums

large or onions, thinly sliced 237milliliters

panko breadcrumbs 59milliliters

shelled pistachios 8servings

Herb bundle of sage, thyme and parsley 8servings

Salt and pepper 12

sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife 8servings

Seafood seasoning, such as Rachael Ray's seafood seasoning grinder or Old Bay 794grams

diced tomatoes or stewed tomatoes 2Tbsps

tomato paste 8servings

Vermouth, for deglazing

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.