New England Fish Stew
Ingredients
- 1/3 cup butter
- 3/4 cup finely chopped onions
- 1 clove garlic minced
- 3/4 cup diced celery
- 2 cups fresh or bottle clam juice
- 1 cup water
- 2 16- oz. cans tomatoes
- 1/2 teaspoon thyme
- 1 bay leaf crumbled
- 1/4 teaspoon saffron
- Salt and pepper to taste
- 1 pound whiting fillets cut into 2-inch slices
- 1 pound cod fillets cut into 2-inch pieces
- 1 pound scallops halved if large
- 2 small cooked lobsters meat removed and chopped, or two cups lobster meat
Instructions
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Melt butter in a saucepot and saute onions until tender. Add in the garlic and cook until fragrant. Add the celery, clam juice, water, tomatoes, thyme, bay leaf, saffron, salt, and pepper. Bring to a boil and simmer for 10 minutes.
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Add in the whiting, cod, and scallops. Cook 8 minutes or until the fish is flaky. Add in the lobster meat, and heat until warmed through.
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Serve.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.