While a fish stew exists in many cultures, our northern fish shines like no other in the version 

presented here.

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

INGREDIENTS:

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

PREPARATION:

  • 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