Something Spicy To Keep It Warm: Mediterranean Fish Stew

Sometimes, winter can be at its best when you look at it from the comforts of your warm house. Seriously, what can be lovelier than relaxing by the window, sipping a good cognac and waiting for your stew to get ready? It’s true that it might take a while, but part of the fun is to enjoy the aromatic smells that this sort of cooking provides. The weatherman says that tomorrow is going to snow, so here is your chance to use your large pot for this super easy fish stew recipe. I promise great smells and great flavors.

The recipe below is a mellow version of the spicy Israeli Chreime. This delicious dish has roots in North Africa and became implamented into the culinary repertoire of many Israeli families. Chreime is a dish that involves white fish (Grouper is a perfect choice) and spicy tomato sauce. The dominant spices in Chreime are paprika, pepper and ground caraway. The aromatic recipe below is less spicy and better suits the American palate. It is easy to make and doesn’t require a pre-made fish stock.

Mediterranean Fish Stew

Adapted from “Recipes for Health” / NYT

Ingredients:

5 garlic cloves, cut in half

4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed

2 tablespoons extra virgin olive oil

1 large onion, chopped

1 celery rib, chopped

1 carrot, chopped

Salt to taste

1 (28-ounce) can chopped tomatoes

1 quart water

1 pound small new potatoes, quartered

A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and rosemary, and a dried red chili, tied together with a string

Freshly ground pepper

Paprika

½ cup chopped parsley

1 to 1 1/2 pounds firm white-fleshed fish (halibut, tilapia, Pacific cod or black cod), cut in 2-inch pieces

Method:

1. Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.

2. Heat the oil in a large heavy soup pot over a medium heat. Add the onion, celery and carrot with 1/2 teaspoon salt. Cook – stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook- stirring, until the mixture is very fragrant, about one minute, and then add the paprika and the tomatoes. Continue to cook while stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste.

3. Remove the bouquet garni.

4. Season the fish with salt and pepper, and add into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets). The fish should be done but still firm and juicy. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Serve with:

Steamed white rice or soft white bread, to mop up the sauce.

Be – te- a- von!

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