FISH STEW WITH MEDITERRANEAN FLAVORS

Fish Stew with Mediterranean Flavors image

Number Of Ingredients 15

4 cloves Large Garlic Cloves
4 pieces Anchovy Filets (soaked in water for 4 min, drained and rinsed)
2 tablespoons Olive oil
1 piece Chopped Onion
1 piece Chopped celery rib
1 piece Chopped carrot
1 teaspoon Salt to taste
1 can 1 (28 oz) can chopped tomatoes with liquid
2 quarts Water
1 pound Small new potatoes (scrubbed and quartered)
1 piece Bouquet garni (bay leaf, strip of orange zest, springs of thyme and parsley, dried red chile) tied with string
1 teaspoon Ground pepper (to taste)
1 pounds 1-1.5 pounds frozen white fish (halibut, tilapia, cod); put in whole, will flake)
8 ounce Clam Juice
1 cup white wine

Steps:

Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. If you want, add the white wine (not sure how much, but some) and 6-8 oz of clam juice....these recs are based on user feedback from NYT cooking). Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.