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Fisherman's Stew
As an avid seafood lover I am always looking for more ways to incorporate fish and shrimp into my diet (for flavor and health reasons), but never know exactly what to pair them with except for vegetables and rice. This fisherman's stew is a combination of everything I love, all rolled into a one pot meal that will be ready when the family settles around the dinner table.
This delicious fish stew is inspired by the Pacific Ocean's rustic 'catch of the day' or 'Seco de Pescado' (cilantro fish stew). Fishermen would use the day's catch and a tomato and wine sauce to create this flavorful dish which in Italian cuisine is also known as cioppino. Our fisherman's stew is a Peruvian variation that incorporates a warm heat and bright yellow color from the Aji Amarillo Chile with a vibrant Cilantro puree to really intensify the flavors of this dish.
This one pot meal is not only flavorful but healthy. Low in calories and sodium and high in protein with the seafood and the addition of beans, this tasty dish fits the bill.
This delicious fish stew is inspired by the Pacific Ocean's rustic 'catch of the day' or 'Seco de Pescado' (cilantro fish stew). Fishermen would use the day's catch and a tomato and wine sauce to create this flavorful dish which in Italian cuisine is also known as cioppino. Our fisherman's stew is a Peruvian variation that incorporates a warm heat and bright yellow color from the Aji Amarillo Chile with a vibrant Cilantro puree to really intensify the flavors of this dish.
This one pot meal is not only flavorful but healthy. Low in calories and sodium and high in protein with the seafood and the addition of beans, this tasty dish fits the bill.
Ingredients:
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 red bell pepper, seeded and diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 teaspoon Aji Amarillo Chile Powder
- 1/2 cup dry white wine
- 4 medium tomatoes, seeded and chopped
- 1/2 teaspoon Dried Oregano
- 1 1/4 cups water, divided
- 2 cups vegetable broth
- 1 can butter beans or lima beans, drained and rinsed
- 1 LB firm white fish, such as cod, tilapia or halibut (we used cod)
- 1 LB medium shrimp, shells removed and deveined
- 3 cups cooked rice (we used brown basmati)
Instructions:
- In a dutch oven or soup pot, bring olive oil to medium high heat.
- Add onions, celery, bell pepper and carrot and saute until vegetables begin to soften and cook - about 5 - 8 minutes.
- Add garlic and continue cooking another 2-3 minutes.
- Add Aji Amarillo Powder and stir to combine
- Add white wine and stir to combine
- Add tomatoes, Dried Oregano and Crushed Red Pepper Flakes, reduce heat to simmer and cover, cook about 5 minutes.
- Combine Dried Cilantro and 1/4 cup water in a small food processor or blender and puree until smooth, add a little more water if it is too 'pasty'.
- Add the cilantro mixture, vegetable broth and beans to the soup and continue cooking for another 15 - 20 minutes.
- Add remaining 1 cup of water as needed to reach desired consistency.
- Add the fish and shrimp to the soup, cover and cook an additional 8 minutes more or until the fish is fully cooked.
- Remove from heat and serve over cooked rice
Ingredients for this recipe:
Mexican Oregano
Starting at: $3.53
Aji Amarillo Chile Powder
Starting at: $4.07