A robust stew complementing fish with the taste of Venice!
Preparation Time: 20 mins
Cooking Time: 50 mins
Place the carrots, celery, onion and whole garlic cloves in a deep saucepan. Add 4 cups cold water and salt. Bring to a boil over high heat, reduce heat, and simmer 10 minutes. Add the fish. Simmer gently 12 minutes. Remove the fish with a slotted spoon. Remove the skin and bones from the fish and add to the pot. Set the fish aside.
Simmer the mixture, which is now a stock, 20 minutes or until reduced to about 3 cups. Strain into a large bowl and set aside. Discard solids. Rinse and dry the pot.
Heat the oil in the pot over medium heat. Add the chopped garlic and ginger and sauté gently until garlic colors lightly, 30 seconds. Add the stock, pepper flakes, lemon juice and tomato paste. Return the fish to the pot. Heat until the stock is steaming. Add the tomatoes. Season with salt and pepper.
Serve immediately, garnished with the basil, if using.
If desired, halibut can be replaced by sea bass or a combination of meaty fish, including red snapper, imported branzino (spigola).
Serve with 4 slices toasted rustic bread.
Serving suggestions are not included in the nutritional analysis.
This stew is best served the same day. After being refrigerated overnight and reheated, this stew may take on a “fishy” taste.