Adapted from Robert Sietsema<\/p>\n
Traditionally, this bouillabaisse-like stew is rich with tomatoes and chunks of wild-caught freshwater fish such as perch, tench, eel, trout, and pike. While wild-caught is best, fillets of farmed freshwater fish\u2014including tilapia, catfish, trout, and arctic char\u2014also work well.<\/p>\n
Yield: Makes 6 servings<\/p>\n
Active Time: 20 min<\/p>\n
Total Time: 45 min<\/p>\n
For soup<\/strong><\/p>\n 2 pound mixed freshwater fish fillets, cut into 2-inch pieces<\/p>\n 1\/2 cup chopped onion<\/p>\n 1\/2 cup chopped celery<\/p>\n 4 garlic cloves, finely chopped<\/p>\n (I added 2 chopped red potatoes)<\/p>\n 1\/2 cup extra-virgin olive oil (I used about 3T.)<\/p>\n 1\/4 cup chopped flat-leaf parsley<\/p>\n 1 cup dry white wine (preferably Italian such as Grechetto, Vermentino, or Trebbiano)<\/p>\n 1 (28-ounce) can crushed tomatoes (preferably Italian)<\/p>\n 2 cups water<\/p>\n For toasts<\/strong><\/p>\n 1 baguette<\/p>\n 1 garlic clove<\/p>\n 2 tablespoons extra-virgin olive oil<\/p>\n Garnish:<\/strong><\/p>\n Garnish: chopped flat-leaf parsley<\/p>\n Make soup:<\/strong><\/p>\n Pat fish dry and sprinkle with 1\/2 teaspoon salt.<\/p>\n Cook onion, celery, and garlic in oil with 1\/2 teaspoon salt in a deep 12-inch heavy skillet over medium heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water, and 1 teaspoon salt (I added Cayenne pepper to taste) and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.<\/p>\n This makes a lot and it is reported to freeze well.<\/p>\n Make toasts while fish cooks:<\/p>\n Preheat broiler.<\/p>\n Cut 18 (1\/2-inch) slices from baguette and toast 3 to 5 inches from heat, turning once, until golden, 3 to 4 minutes total.<\/p>\n Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup<\/p>\n Per serving: 422 calories, 24g fat (4g saturated), 88mg cholesterol, 234mg sodium, 13g carbohydrates, 4g fiber, 33g protein<\/p>\n","protected":false},"excerpt":{"rendered":" Adapted from Robert Sietsema Traditionally, this bouillabaisse-like stew is rich with tomatoes and chunks of wild-caught freshwater fish such as perch, tench, eel, trout, and pike. While wild-caught is best, fillets of farmed freshwater fish\u2014including tilapia, catfish, trout, and arctic char\u2014also work well. Yield: Makes 6 servings Active Time: 20 min Total Time: 45 min […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[49,4],"tags":[],"class_list":["post-476","post","type-post","status-publish","format-standard","hentry","category-seafood","category-soups"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=476"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/476\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=476"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}