Eat
Hearty Autumn Fish Stew
Nothing welcomes the crisp days of autumn like a big bowl of your favorite soup. This month’s eat recipe will feature one of my favorite fish soups that is really more like a hearty stew. Serve with a nice crusty bread and salad and dinner is on you. How good is that...
Ingredients:
- 3 TBSP. unsalted butter
- 1 yellow onion, finely chopped
- 3 cloves fresh garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 small red bell pepper, chopped
- Kosher Salt and Fresh Ground Black Pepper, to taste
- 1 teaspoon honey
- 1 teaspoon Tabasco sauce
- ¼ cup all-purpose flour
- 2 cups fish stock
- 1 fourteen-ounce can tomatoes
- 1 ½ cups Cremini mushrooms
- 1 ½ cups coconut milk
- 6-8 oz white fish, cut into chunks
- 16 mussels, cleaned
- Chopped parsley
Technique:
Melt butter in a large heavy pan and cook the chopped onion and crushed garlic gently until softened but not browned. Add red pepper and season with salt and pepper, honey and Tabasco sauce.
Add flour and cook gently for 2 minutes. Gradually add fish stock and add the canned tomatoes with juices and the mushrooms. Bring the pot to a boil over medium heat. Stir well to mix the vegetables and stock. Reduce heat and simmer gently until vegetables are just tender. Add coconut milk and bring to a boil. Add fish to the pan and simmer 3-4 minutes. Add mussels and cook for an additional 4 minutes. Ladle into soup bowls and add fresh lemon or lime juice and a sprinkle of parsley.