| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 8g | 2g | 16g |
| sugars | fibre | protein | salt |
| 6g | 2g | 31g | 1.5g |
Why I Love Swiss Fishermen’s Stew
There’s nothing quite like tucking into a warm, hearty bowl of Fishermen’s Stew, a delightful Swiss recipe that melds the diverse flavors of the sea in an inviting and savory broth. As a Southern belle from Charleston, South Carolina, where coastal seafood is a staple in our diets, I can confidently say that this dish manages to bring both versatility and comfort to the table.
The Melting Pot of Flavors
What makes Fishermen’s Stew shine is the beautiful melding of different flavors. The recipe combines the rich depth of fish stock with aromatic vegetables such as onions and carrots, and punches of garlic. The dish is rounded off with the star ingredients – firm white fish fillets, mussels or clams, and large shrimp, delivering a trifecta of succulent seafood. No two bites of this stew are the same, making every spoonful an adventure.
Inspired by the Sea
This recipe takes me back to the ocean. The fresh seafood used reminds me of trips to the Charleston Fish Market, a tradition I hold close to my heart. While this Swiss recipe may be oceans away from my Southern shores, its spirit resonates with me. Renowned chef Rick Moonen, a sustainable-seafood champion, inspired my love for seafood and his approach to cooking is mirrored in this stew: it’s about appreciating each element in the dish and how they combine to create a flavor greater than the sum of their parts.
Perfect Pairings
Fishermen’s Stew lends itself to a variety of complementary dishes. If you’re looking to lean into the coastal seafood theme, consider pairing it with a fresh crab cake starter. On colder days, the stew serves as a warm and comforting main course after a light, crisp apple salad.
And finally, no good meal is complete without a glass of white wine. The same dry white wine used in the stew – perhaps a crisp Sauvignon Blanc or a fragrant Viognier – would pair beautifully to complement the seafood flavors in this Swiss delicacy.
So in the spirit of adventure and appreciation for the bounties of the sea, I urge you to whip up this delicious Fishermen’s Stew. Its hearty warmth and rich flavors promise to whisk you away to coastal memories, irrespective of where you are.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 large tomato, peeled, seeded, and diced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- 5 cups fish stock or clam juice
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 pound firm white fish fillets, such as cod or haddock, cut into 2-inch pieces
- 1 pound mussels or clams, scrubbed and debearded
- 1 pound large shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Crusty bread, for serving
Method
Step One:
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, carrot, and red bell pepper. Cook until the vegetables are tender and the onions are translucent, about 10 minutes.
Step Two:
Add the diced tomato, tomato paste, and flour to the pot. Cook for another 2 minutes, stirring continuously.
Step Three:
Pour in the white wine, and let it simmer for a few minutes to reduce slightly. Then, add the fish stock or clam juice. Season the stew with salt, black pepper, bay leaf, dried thyme, and dried oregano. Bring the whole mixture to a simmer.
Step Four:
Add the fish pieces into the pot, and simmer until they’re cooked through, approximately 5 minutes.
Step Five:
Add the mussels or clams to the stew. Cover the pot and let it simmer until the shellfish open up, typically around 5-7 minutes.
Step Six:
Add the shrimp and cook until they turn pink, about 3-4 minutes. Discard the bay leaf and any mussels or clams that did not open.
Step Seven:
Just before serving, stir in the chopped parsley and squeeze fresh lemon juice over the stew. Adjust seasoning if necessary.
Step Eight:
Serve hot with crusty bread on the side for dipping.
