You can always substitute different kinds of fish for this recipe, but the sablefish and ling cod really brings out the richness and flavours that are put into the stew. - Jen
½ lb Sablefish (skinned, deboned and cut into small chunks)
½ lb Ling Cod
½ lb Prawns (peeled and deveined)
¼ cup Olive oil
½ Onion (small dice)
3 Carrots (peeled and diced)
4 Celery Stalks (small dice)
3 cloves Garlic (chopped)
1 (14oz) Can Stewed Tomatoes
2 cups Chick Stock, Fish Stock or Water
1 Cup White Wine
1 (8oz) Bottle of Clam juice (Use less if you like)
¼ Cup Sherry
½ tsp Chili flakes
½ Bunch of Cilantro (chopped)
Salt and Pepper to taste
- Heat oil in a large pot over medium heat. Saute the onion, carrot and celery for 3-4 minutes. Next add the garlic and continue sautéing for another 1-2 minutes.
- Stir in the tomatoes, stock, wine ,clam juice and sherry. Bring to a boil, add the chili flakes, salt and pepper to taste. Reduce heat and simmer for 30minutes to 1 hour.
- Then add the cilantro, fish and prawns to the stew. Continue cooking for 4-5 minutes.
- Remove from heat and allow to sit 5 minutes before serving.