INGREDIENTS

  • 1 medium white onion
  • 3 celery stalks diced
  • 4 cloves of garlic minced
  • 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 skin and bones removed (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 fesh 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 dutch oven add 2 tablespoons of olive oil and on medium heat saute the onions, celery and garlic for 8 minutes with lid on stiring every few minutes and adding a little salt to the vegetables
  • 2. In microwave heat up 1/ 2 cup of the chicken stock when hot add saffron and steep for 10 to 20 minutes will bring out better flavors of the saffron
  • 3. Turn up heat on stove top to medium high and add the wine to the vegetables and cook out alcohol for 1 minute.
  • 4. Then 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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