While a fish stew exists in many cultures, our northern fish shines like no other in the version
Choose a firm textured fish and incorporate as many fresh vegetables as you can get.
Using the barbecue keeps the fishy smell outdoors and adds a bit of a rustic flavour to the mélange.
I was able to use Yukon-grown fresh carrots and potatoes as well as dill and parsley from my herb garden – what a treat!
This is an easy, quick-to-fix meal that is good with fresh fish now, or in the colder months, using your frozen stash.
Yukon Fish Stew
2 tablespoons olive oil
4 shallots or 1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon brown sugar
4 carrots, peeled and chopped
2 celery stalks, diced
1 parsnip, peeled and diced
8 small new Yukon potatoes, scrubbed and quartered
2 tomatoes, chopped or 8 cherry tomatoes, quartered
1 pound thin fish fillets (whitefish, pike, sole, haddock, halibut or trout)
3/4 cup white wine
Lemon juice (from 1 lemon)
1 tablespoon fresh parsley
2 tablespoons fresh dill, chopped or snipped with kitchen shears
Salt and pepper
- In a large, heavy fry pan or paella pan, sauté onions and garlic in the olive oil.
- Add in the brown sugar, chopped carrots, celery and parsnip and stir to coat.
- Add in the quartered potatoes and cook until vegetables are tender but firm (about five minutes). Do not overcook.
- Sprinkle in chopped tomatoes.
- Place the cooked vegetables into an oil-sprayed 9″ x 13″ metal pan.
- Place the fish fillets over top of the vegetables.
- Add wine and season with salt and freshly ground pepper.
- Sprinkle on the chopped tomatoes.
- Place chopped dill over top.
- Cover pan tightly with aluminum foil.
- Place in a pre-heated barbecue (350 F) and cook for 15 minutes.
- Remove from heat and squeeze the juice of one lemon over fish.
- Sprinkle with chopped parsley.
- Season with salt and pepper if desired.
- Portion into bowls, breaking the fish into largish pieces.
- Serve with chunks of fresh bread.
Yield = 6 one cup servings