Ah, fish stew. Not just fish stew but Italian-American fish stew (although there’s some mention that it may be Portugese in origin). It’s wonderul dish on a crisp October afternoon. Spicy and savory made exponentially better by a slice or two from a fresh baguette.
- 5 cloves garlic
- 1/2 jalapeno, deseeded and minced
- 1 egg yolk
- 1/4 cup olive oil
- 1 white onion, diced
- 1 green pepper, diced
- 2 stalks celery, diced
- 8 anchovy fillets
- 1/8 teaspoon saffron
- 1 cup red wine
- 4 cups fish stock(although chicken stock can be used in its place)
- 1 cup clam juice
- 28 oz. canned diced tomatoes
- 4 oz. tomato paste
- 4 Tbl Worcestershire sauce
- 3 Tbl Tobasco Sauce
- 1 lb raw shrimp, de-veined and peeled
- 1 lb cod, diced into 1″ pieces
- 1/2 lb crab meat
- 1/2 lb calamari
- 1/2 lb sea scallops
- 1 lb mussels
Grind three cloves of garlic and the jalapeno with a mortar and pestle into a paste. Place into a bowl and whisk in the egg yolk. Drizzle all but two tablespoons of the olive oil into the egg and whisk into an emulsification. Cover and place in the refrigerator until later.
Place the remaining olive oil into the bottom of a soup pot placed over medium heat. Add the remaining garlic as well as the onions, peppers, and celery. Cook until the onions are translucent and then add the anchovies, Using a spatula, grind the anchovies into a paste, mixing well into the onions and peppers. Add the saffron, and pepper to taste.
Pour in the red wine, fish stock, clam juice and diced tomatoes. Cover the soup pot, and allow to stew for 40-50 minutes. Add the tomato paste.
Remove a tablespoon or two of the stew and temper it into the egg/olive oil emulsion. Then, in turn, add the emulsion back to the stew and mix in well. Add the Worcestershire suace, tobasco and the red wine vinegar. Add the fish, crab, shrimp and calamari and cook for 10 minutes. Add the shell fish and lower the heat to medium low. Allow the stew to simmer for another 10 minutes.
Serve with bread and top with parsley and/or croutons.