INGREDIENTS

  • 1 medium white onion
  • 3 diced celery stalks
  • 4 cloves of minced garlic
  • 1 1/4 pounds of yukon gold potatoes rustic cuts (skin removed)
  • 1 1/4 pounds of fresh tomatoes rustic cuts
  • 12 Oz of fresh halibut with the skin and bones removed or your choice of local fresh fish (non-oily)
  • 12 Oz of fresh large shrimp (vein and shells removed)
  • 1/2 cup of dry white wine
  • 3 1/2 cups of chicken stock
  • 1 8 oz bottle of clam juice
  • 1/2 cup of fresh parsley
  • 2 tablespoons of fresh lemon juice
  • 1/4 teaspoon of saffron (about a pinch 20 threads)
  • 3 bay leaves
  • 2 tablespoons of olive oil for sauteing vegetables
  • 2 tablespoons of finishing good quality extra virgin olive oil for topping soup
  • Salt and pepper to taste

Directions

  • 1. In large pot with lid (I used my dutch oven) add 2 tablespoons of olive oil. On medium heat saute the onions, celery and garlic for 8 minutes with lid on. Stir every few minutes and add a little salt to the vegetables.
  • 2. In microwave, heat up 1/ 2 cup of the chicken stock. When it is hot add saffron and steep for 10 to 20 minutes. This will bring out better flavors of the saffron.
  • 3. Turn up the heat on stove top to a medium high and add the wine to the vegetables. Cook out the alcohol for 1 minute.
  • 4. Add the potatoes, tomatoes, stock, stock with saffron, clam juice, 3 bay leaves and finishing extra virgin olive oil with salt and pepper to taste. Simmer the vegetables for 20 minutes with lid off until the potatoes are soft.
  • 5. Turn the heat down to a low simmer. Then add your fish and shrimp and simmer on low for 8 minutes until the fish is cooked through.
  • 6. The last minute of cooking add your fresh parsley and lemon juice. For a thicker stew smash a few of the potatoes in the liquid and simmer with lid off.

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