Fish stew with turmeric, last of my garden's herbs and lemon zest. With lots of crusty bread.
Fish Stew with Turmeric & Fresh Herbs
Olive oil (to cover bottom of the pan)
1 medium onion, chopped
3 garlic cloves, minced
4 sprigs of thyme
2 bay leaves
2 tsp turmeric
1/4 tsp chili flakes (or to taste)
1 1/2 cups dry white wine
1 cup crushed tomatoes
1 1/2 cups fish stock (or any other you wish)
1/2 cup heavy cream
2 lb of any or mix of firm fish (cod, halibut, sea bass, salmon, or other firm fish, cut into 2 inch pieces
1 lb shrimp (peeled,deveined)
1 lb squid (cleaned,cut into rings)
(Mussels or clams can also be added)
fresh herbs (parsley, basil, thyme)
Heat oil and sauté onions till soft, but not burned (5 min), then add garlic and stir for a minute. Sprinkle turmeric and chill flakes over onions and fry for a couple of minutes, making sure they don’t burn. Add tomatoes and simmer until they reduce and become thicker. Stir in the wine and let the alcohol evaporate, then add stock, thyme and bay leaves. Season with salt and pepper (you will need less salt if stock is salted). Simmer for 15-20 min.
(If using mussels or clams, add them a couple of minutes before the fish goes in, since they need longer to open.)
Add your fish, pour in the heavy cream, bring to boil and lower the heat to simmer until fish is just cooked through, shaking the pan instead of giving it a stir if needed, so not to break up the fish. It doesn’t take long (3-5 minutes).
Stir in carefully the fresh herbs just before serving and have a taste to make sure the seasoning is right.
Serve in deep bowls with a grating of lemon zest, extra fresh herbs and a squeeze of lemon juice over the top.
Perfect with crusty bread or over simple rice.