Mediterranean seafood stew ideal for summer
I could have called this dish cioppino, French boullabaisse, Italian cacciucco or a Spanish Catalan suquet de peix, but this version is quite different in flavor.
Originally, all fish stews were primarily based on the fresh catch of the day and seasonal vegetables. This version is quite delicate and light, ideal for the summer season since it has a white wine base.
The preparation has two steps where both vegetables and fish are cooked separately, then reunited for the final blending.
At Café Collage, we will be serving this fish stew for the next few weeks.
MEDITERRANEAN SEAFOOD STEW
Serves four to six
1⁄4 cup olive oil
1 red onion, thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
2 medium zucchini, cut into 1-inch slices
10 ounces unsalted butter
1 pound prawns, preferably wild (21-25) shell on
1 pound albacore tuna, portioned into 1-inch cubes
1 pound California sea bass, cut into 1-inch cubes
1 pound Alaskan halibut, cut into 1-inch cubes
1 tablespoon minced fresh garlic
1⁄4 cup Meyer lemon juice
1⁄2 bottle white wine (350 ml), dry riesling or sauvignon blanc, plus more if needed
Sea salt and ground pepper, to taste
1 teaspoon curry
1 teaspoon ground coriander
1 tablespoon herbs de Provence (dried thyme, basil, fennel, lavender)
4 Meyer lemons, cut into wedges
For Parmesan crostini:
French baguette or focaccia bread, enough for 2 to 3 pieces per person
1⁄4 cup extra-virgin olive oil
2 cups shaved Parmesan cheese
Prepare crostini: Spread the oil over the bread pieces. Top with the cheese and bake for 15 minutes at 350 degrees.
Prepare stew: Heat the oil in large frying pan and add the onions and bell peppers. Cook until the onions are translucent. Add the zucchini and cook for another eight minutes. Add a bit of water if the bottom of the pan gets too dry. Transfer the vegetables to a bowl and let them cool.
Using the same frying pan without washing it, melt the butter over medium heat. Add the prawns and all the fish and sear for five minutes, stirring with a large wooden spoon. Be gentle while turning the fish around.
Add the garlic and mix well together. Add the lemon juice and white wine and cook for five minutes. Add all the cooked vegetables and stir to combine. Season with salt, pepper, curry, coriander and herbs de Provence and cook for another 10 minutes over low heat.
Sprinkle with parsley and serve the seafood stew in individual ceramic bowls with a wedge of lemon and several pieces of Parmesan crostini on the side. Use the bread to soak up the leftover sauce at the bottom of the bowl.