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I've been perfecting this rockfish stew for years, and it's become a family favorite. Combining tender chunks of rockfish with hearty vegetables in a flavorful broth, this stew warms you from inside out. What sets it apart? A blend of paprika and thyme that adds depth without overpowering delicate fish. Whether you're seeking comfort on chilly evenings or craving a nutritious meal, this recipe delivers. Plus, it's simple enough for weeknights yet impressive for guests. Ready to dive in?
Ingredients for Delicious Rockfish Stew
- Rockfish fillets: Tender, flavorful fish that adds a delicate taste and texture to the stew, a key protein source.
- Potatoes: Provide heartiness and thickness to the stew, adding a comforting element and helping to make it a filling meal.
- Carrots: Add sweetness and color to the stew, balancing out the flavors and providing a dose of healthy nutrients.
- Celery: Brings a subtle earthy flavor and crunch to the stew, enhancing the overall texture and taste profile.
- Diced tomatoes: Contribute a rich, tangy base to the stew, infusing it with a depth of flavor and a hint of acidity.
- Fish stock: Forms the flavorful foundation of the stew, enhancing the seafood taste and providing a savory liquid base.
- Olive oil: Used for sautéing the aromatics, adding a hint of fruitiness and richness to the stew's overall taste.
- Onion: Adds a sweet and savory depth to the stew, forming the aromatic base and enhancing the overall flavor profile.
- Garlic: Infuses the stew with a pungent, aromatic flavor, elevating the taste and adding a hint of complexity.
- Dried thyme: Imparts a warm, herbaceous flavor to the stew, enhancing the overall aroma and adding a subtle earthy note.
- Paprika: Provides a mild, smoky flavor and a vibrant red color to the stew, adding depth and visual appeal.
Read more: Mulligatawny Stew
Essential Tools for Making Rockfish Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the vegetables, potatoes, and rockfish fillets into appropriate sizes.
Rockfish Stew Recipe
A hearty and flavorful stew made with fresh rockfish, perfect for a cozy dinner.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb rockfish fillets cut into chunks
- 2 potatoes peeled and diced
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 can diced tomatoes 14.5 oz
- 4 cups fish stock
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp thyme dried
- 1 tsp paprika
Read more: Spring Stew Recipe
Instructions:
- 1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until softened.
- 2. Add carrots and celery, and cook for another 5 minutes.
- 3. Stir in diced tomatoes, fish stock, potatoes, thyme, paprika, salt, and pepper. Bring to a boil.
- 4. Reduce heat and simmer for 20 minutes, or until potatoes are tender.
- 5. Add rockfish chunks and cook for another 5-7 minutes, until fish is cooked through.
- 6. Serve hot, garnished with fresh herbs if desired.
Notes:
Feel free to add other seafood like shrimp or clams for extra flavor.
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 25gFat: 8gSaturated Fat: 1gCholesterol: 50mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg
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Read more: Caldillo Stew Recipe
Can You Make Rockfish Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, but do not add the rockfish.
- Let the stew cool completely before storing it in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat the stew on the stove, add the rockfish, and cook until the fish is done.
Freezing Instructions
- Cool the stew completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the fridge and reheat on the stove, adding the rockfish during the last few minutes of cooking.
Rockfish is a versatile fish that holds up well in stews and soups due to its firm texture and mild flavor.
Common Questions About This Rockfish Stew Recipe
FAQ:
Can I use a different type of fish for this stew?
Yes, you can substitute rockfish with other firm white fish like cod or halibut.
How can I store leftover rockfish stew?
Allow the stew to cool completely before transferring it to an airtight container and refrigerating it for up to 3 days.
Is it possible to freeze this stew?
Yes, you can freeze the stew in a freezer-safe container for up to 3 months. Thaw it in the refrigerator before reheating.
Can I add other vegetables to this stew?
Certainly! Feel free to customize the stew by adding vegetables like bell peppers, peas, or spinach.
What can I serve with rockfish stew?
This stew pairs well with crusty bread, rice, or a side salad for a complete meal.
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