Comments on: Fish Stew http://www.rachelleb.com/2008/03/21/fish-stew/ Thu, 09 Feb 2012 12:57:03 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: RachelleB http://www.rachelleb.com/2008/03/21/fish-stew/comment-page-1/#comment-32295 RachelleB Sat, 22 Mar 2008 16:04:57 +0000 http://www.rachelleb.com/2008/03/21/fish-stew/#comment-32295 Ray, thanks for the tips. When I make this again I'll have to come back here and read them over to make modifications. Ray, thanks for the tips. When I make this again I’ll have to come back here and read them over to make modifications.

]]> By: Ray http://www.rachelleb.com/2008/03/21/fish-stew/comment-page-1/#comment-32241 Ray Fri, 21 Mar 2008 18:35:13 +0000 http://www.rachelleb.com/2008/03/21/fish-stew/#comment-32241 I tried this recipe a few weeks ago and loved it! I do have a couple of suggestions, however: 1) When defrosting your Cod, you might want to do it outside of the packaging, and leave it in a strainer or other colander-type vessel to let the excess water drain away or the stew will be too watery 2) When chopping the tomatoes, remove the seeds and pulp, or the stew will be too watery 3) If you don't have clam juice, use 8 oz of the water that leached out of your defrosted fish 4) Use fresh herbs, if possible 5) I substituted the spinach for the parsley, and it was brilliant! Next time, I'm going to use kale or swiss chard 6) Sweat your onions, then add your garlic, and caramelize until the onions have a nice golden color. Make your onions a fine dice, or the sweat won't work and the stew will be too watery 7) I partially cooked my chunks of cod, almost searing them, before I added them to the stew 8) And, I added about 8-10 large shrimp (shells on!) and 4 oz of lump crab meat 9) If you want this to have a little more body than soupiness, when cooking you onions, add a tsp. of flour and cook that through BEFORE you add the garlic I tried this recipe a few weeks ago and loved it! I do have a couple of suggestions, however:

1) When defrosting your Cod, you might want to do it outside of the packaging, and leave it in a strainer or other colander-type vessel to let the excess water drain away or the stew will be too watery

2) When chopping the tomatoes, remove the seeds and pulp, or the stew will be too watery

3) If you don’t have clam juice, use 8 oz of the water that leached out of your defrosted fish

4) Use fresh herbs, if possible

5) I substituted the spinach for the parsley, and it was brilliant! Next time, I’m going to use kale or swiss chard

6) Sweat your onions, then add your garlic, and caramelize until the onions have a nice golden color. Make your onions a fine dice, or the sweat won’t work and the stew will be too watery

7) I partially cooked my chunks of cod, almost searing them, before I added them to the stew

8) And, I added about 8-10 large shrimp (shells on!) and 4 oz of lump crab meat

9) If you want this to have a little more body than soupiness, when cooking you onions, add a tsp. of flour and cook that through BEFORE you add the garlic

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