Fall is upon us, but the weather is still serves up summer feels. Before we transition into hearty warm dishes, soak up the last of summer with our “Summer’s End Fish Stew.” It’s the perfect transition meal to bide the time till the leaves drop.
- 2 TBS extra virgin olive oil
- 1 large yellow (or white) onion, chopped
- 3 large garlic cloves, finely diced
- 1 cup chopped celery
- 1 cup sweet corn (fresh or frozen)
- 1/2 cup fresh parsley, finely chopped
- 1 16oz can of crushed tomatoes, juice and all!
- 1/2 can of 6oz tomato paste (so 3oz)
- 2 cups vegetable broth
- 1 cup of dry white wine
- 1 8oz bottle of clam juice (right next to the canned tuna at the grocery)
- 1 & 1/2 – 2 Lbs of cubed flakey white fish (fresh or, we used the frozen cod in the seafood section at Kroger, make sure to thaw completely before cubing & adding)
- 1 tsp of dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- In a large pot heat 2 TBS of extra virgin olive oil (medium heat)
- Add chopped onion, cook until caramelized (about 4 minutes)
- Add chopped garlic, let cook for 1 minute
- Mix in celery, sweet corn, and fresh parsley, stir for around two minutes
- Next, Add crushed tomatoes and paste. Mix well and let cook for 8-10 minutes.
- Time for our liquid! Add vegetable stalk, white wine, and clam juice.
- Add cubes of white fish and stir it all together.
- Bring to a simmer and simmer until the fish is cooked through and flakes apart, around 4 minutes.
- Stir in your thyme and oregano, salt & pepper to tase.
- Serve and enjoy!