The Dish | Fish Stew

As the cold February weather settles in, there’s nothing quite like a steaming bowl of seafood stew to warm the soul. This recipe, perfect for using local catches, is a delightful blend of savory flavors and comforting warmth.

INGREDIENTS:

• 1 lb mixed seafood: a variety of firm fish, shrimp, clams, or mussels. Market Hall, Piedmont Grocery in Oakland and Berkeley Bowl, Ver Brugge Foods, and Tokyo Fish Market (a bit further afield) in Berkeley all carry a terrific selection of fresh seafood.
• 1 hot pepper (finely chopped, adjust to your spice preference)
• 3-4 cloves garlic (finely chopped)
• 1 medium onion (chopped)
• ½ cup celery (sliced)
• 2 Tbsp tomato paste
• 1 13 oz can diced tomatoes
• 1 cup chicken stock (or your favorite seafood stock)
• 2 cups water (or 1 cup water and 1 cup clam juice, for a richer seafood flavor)
• 1 cup white wine (a dry local white wine pairs beautifully)
• 2 Tbsp lemon juice
• 1 bay leaf
• 1 Tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 1 Tbsp olive oil
• Optional: red pepper flakes (for added heat)
• Optional: chopped parsley for garnish

DIRECTIONS:

1. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and hot pepper. Sauté for a minute, then add the garlic and a pinch of salt. Cook until the onion begins to soften.
2. Develop the Base: Stir in the tomato paste, spreading it across the bottom of the pot. Cook for a minute or two, allowing it to caramelize slightly. Pour in the white wine, scraping any browned bits from the bottom of the pot (deglazing). Add the bay leaf, oregano, thyme, basil, and red pepper flakes (if using). Simmer for 5 minutes.
3. Build the Broth: Add the diced tomatoes, chicken (or seafood) stock, and water (or water and clam juice). Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes.
4. Add the Seafood: Gently stir in the mixed seafood. Cover and simmer for 7-8 minutes, or until the seafood is cooked through.
5. Finish and Serve: Stir in the lemon juice. Remove from heat, garnish with chopped parsley, if using, and serve hot. Enjoy with a crusty loaf of local bread.