1/2 stick butter
2 tbsp. olive oil
3 to 4 lg. cloves of garlic
4 cup diced onions
4 cup celery (sliced in 1/4 inch pieces, use some of the celery tops
as well)
1 qt. chicken stock
1 qt. clam juice/fish stock
1 tbsp. summer savory leaves
1 tbsp. sweet basil leaves
1 tbsp. oregano leaves
1 tbsp. parsley leaves
1 cup dry red wine (Port is very good)
4 cans (16 oz.) stewed tomatoes
1 can (16 oz.) tomato sauce
How to cook Bill's Fish Stew
Saute onions and celery in butter and olive oil. Add chicken stock
and clam juice/fish stock.
Add the stewed tomatoes and the tomato sauce. Allow to simmer
approximately 15 to 20 minutes.
NOTE: If a thicker broth is desirable, thicken it with a Rue. Seafood
preparation: Amounts will vary depending on the quantity desired.
Fish: use a fish that will remain firm during the cooking process.
Shrimp: if shrimp is used, save the shells and cook in some of
the chicken broth, adding to stock ultimately, discard shells.
Clams use small clams. Scallops. Place all of the above in bowl
adding lemon juice and salt to taste and allow to marinate for approximately
15 minutes.
NOTE: My method of putting this fish stew together is to make
a large pot of the stock and freezing portions of it for later use.
I add the seafood/fish at time of use.
When doing this heat stock to simmer and place seafood fish in
stock until done, keeping in mind that the fish cooks quickly.
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