How can I make this type of dish without using live clams or mussels? I was going to make something similar with clams a few years ago and didn't realize they were alive and breathing until I got them home - and was horrified. I promptly put them in the car, drove to Capitola Pier, and put them back in the ocean. What's the answer?
Every thing you've ever eaten -- animal or vegetable -- was alive and breathing. So the answer is that you come to terms with the fact that life lives on life.
I make a version of this without the fish, so am delighted to learn how to add fish. The two missing ingredients from this recipe for my version that I can't live without: several anchovy fillets and some anchovy oil added at the beginning before the chopped garlic and a cup of white wine to go with the chicken or fish stock. Pump up the umami factor!
I've made fish stew for the holidays for years. So simple! I also make the broth ahead of time - even the day before. If I assemble the salad and set the table before they arrive, I can enjoy my guests' company over drinks instead of being in the kitchen.
When we're close to wanting to sit down, I just pop into the kitchen to heat the broth, add the fish, and dress the salad while the stew finishes. Oh, and crisp the bread.
When we're close to wanting to sit down, I just pop into the kitchen to heat the broth, add the fish, and dress the salad while the stew finishes. Oh, and crisp the bread.
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I loved the article! growing up my grandmother always showed me how to make stew, soup or chowders with whatever was left after Sunday dinner. Reading this article brought back some of those fond memories.
On the other hand the title which I see some have already commented on is what enticed me to read the article because there is something more with steak that stew will never have. and i understand the article wasnt about the differences between the two. And yes they both have there place, steak will never come close to my grandmas stew on a winter night. But steak though has a certain americanna that is unrivaled among the middle class (probably further but i cant speak to that). The first warm day of may in the Midwest and the last day of Indian summer are spent around a sizzleing grill with family and friends laughing and recalling stories of summer fun -- not huddling around my grandmas cast iron pot.
I know it wasn't the point of the article but steak beats stew sometimes. anyway loved the piece wonderful writing!
On the other hand the title which I see some have already commented on is what enticed me to read the article because there is something more with steak that stew will never have. and i understand the article wasnt about the differences between the two. And yes they both have there place, steak will never come close to my grandmas stew on a winter night. But steak though has a certain americanna that is unrivaled among the middle class (probably further but i cant speak to that). The first warm day of may in the Midwest and the last day of Indian summer are spent around a sizzleing grill with family and friends laughing and recalling stories of summer fun -- not huddling around my grandmas cast iron pot.
I know it wasn't the point of the article but steak beats stew sometimes. anyway loved the piece wonderful writing!
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You say in the recipe to remove the skin and cut in bite size pieces. Yet the photos the fillets are marinating whole with the skins on. Nitpicking I know but had to say it. Also one teaspoon of Anchovy paste would do wonderful things.
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Fish stews are wonderfull. Especially now that the days get colder - nothing warms you better.
I can't understand why people like to leave the shells in a fish stew. Maybe they think it looks nice, or that it's fun to pick them out with your fingers. I'm just guessing. I really have no idea. There's certainly no culinary reason for it.
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Edward, what's the practical alternative? To shuck the clams before cooking? Lots of work, and completely unnecessary. The culinary reason for it is that there's no culinary reason for the extra labor of shucking before cooking. Plus, when the clams open, you know they're done; and those that don't open, you know to discard.
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They're fun to look at!
Looks OK, won't replace beef or lamb stew or even steak.
You nailed it again: stew wins! Further, nearly any type of stew will do. That from a committed steak eater. As you know, there are multiple types of fish and seafood stews commonly eaten and I've never had one that I did not like.
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Have you ever heard of the French bouillabaisse or the Russian ukha?
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Fish stews are my go to for Progressive Dinners. Lots of schools, churches, synagogues, etc. have these progressive dinners where you are expected to host 10 people but are never quite sure what time they will show up from cocktails and you have limited time to get food on the table.
Before cocktails I can prep everything and make a salad course. Then go to the cocktail house (and even have a couple). I get home and heat the broth. Just before we sit for salad I can pop the fish in. When salad is done stew is ready.
Its also gluten free, Kosher style(if you leave out shellfish), pescetarian. It seems hard/fancy and is easy. Best of all it is piping hot and if you adhere to the cooking times is hard to over cook.
Before cocktails I can prep everything and make a salad course. Then go to the cocktail house (and even have a couple). I get home and heat the broth. Just before we sit for salad I can pop the fish in. When salad is done stew is ready.
Its also gluten free, Kosher style(if you leave out shellfish), pescetarian. It seems hard/fancy and is easy. Best of all it is piping hot and if you adhere to the cooking times is hard to over cook.
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This stew looks wonderful. Unfortunately, we've just discovered that my son, a big seafood fan, is allergic to crustaceans and mollusks. This has brought on a re-evaluation of all things fish-related including fish sauce, egg-rolls (and Chinese food in general), etc. for fear of cross contamination. I've sought prepackaged fish stock without success in that there was no implicit statement that nothing but fish with gills was involved in the process. We don't have a good fish monger nearby so I can't even go get a few pounds of bones to make my own fish stock. Any thoughts on how to re-engineer many of these wonderful dishes without worry of having an epi-pen at hand?
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It shouldn't be too hard to get fish heads, tails and bones. Even a supermarket should have a fish man who is breaking down fish. Or try an Asian market. Or find a lake or river where people fish. You can freeze the stock and/or the bones as well so even if you need to drive an hour from SW Connecticut to get to a fish store, once you have the bones and heads you should be good to go.
For pre-made, you could try to search online for Kosher fish stock which will not have any shellfish.
Alternatively, as the recipe suggests just add more aromatics to the broth (fennel, saffron, onion, garlic) and skip the fish stock part altogether. Make this same recipe with 3-4 types of fish and it will be just as good.
For pre-made, you could try to search online for Kosher fish stock which will not have any shellfish.
Alternatively, as the recipe suggests just add more aromatics to the broth (fennel, saffron, onion, garlic) and skip the fish stock part altogether. Make this same recipe with 3-4 types of fish and it will be just as good.
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SW Conn must be near a fairly reputable grocery store with reasonably fresh fish. There are 3 Whole Foods in the region - they are not that bad.
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If you buy stock that is kosher, no shellfish will have been used to make it. I'm not Jewish, but I am dangerously allergic to mussels, so it's great to have a rabbi looking out for me.
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