Line-Caught Fish Stew with Summer Vegetables
If someone catches you a fish, make this delicious tomato stew. Can’t get more local than that, this sea bass was caught just down the road from where we live.
This dish came together without a thought, which makes it the perfect recipe to share as it was easy and nothing you had to plan ahead for. Just as long as you have some fish, you can really put any of the local vegetables you have waiting to get enjoyed in there.
The local broccoli is boomin’ right now and the kale we spotted just looked so good we couldn’t resist. I usually tend to buy my kale in spring or fall, but here we are in middle August and it just looked so good.
Did you know that Logan’s Daily Catch has set up shop next to the Pork Shop? They have a fabulous selection of seafood and now they’re super accessible right in Westville.
With fresh tomatoes coming out around this time, you can get even more local and use your own peeled tomatoes!
We served this over rice, but I would also eat this straight out of a big bowl served with crusty bread.
Line caught Fish Stew with Summer Vegetables
2 tbsp unsalted butter
1 onion, diced
1 375 ml can whole tomatoes, crushed with hand or masher
1 ½ tbsp Big Cove Foods 'Porcini BBQ Genie' spice blend
2 cups stock
1 small head broccoli, cut into small florets
5 leaves of kale, de-stemmed and roughly torn
1 ½ lbs local fish fillets
salt to taste
Using a large pan with high sides, or a dutch oven, set over medium heat.
Melt the butter and add the onions, cooking until soft and just beginning to brown up a bit.
In a medium bowl add the can of whole tomatoes and gently crush and squeeze them with your hands, or masher but it’s definitely not as fun!
Add the tomatoes to the onions; bring back to a simmer and add the stock. Allow this to simmer and reduce for about 5 minutes. We want it to concentrate in flavours but you don’t want to loose too much of the liquid either.
Add the broccoli and kale to the tomato broth and cook for another 5 minutes, stirring around every so often.
Nestle the fish into the sauce evenly and cover with a lid. Cook until the fish is just cooked through, gently flipping once in between; about 3-4 minutes depending on the thickness of your fillets. No over cooking the fish here cause that’s not very yummy. The fish will be done when it looses its transparency and flakes easily when you twist with a fork in the thickest part. (or internal temperature of 140-145 F)
Taste and season with more salt if needed.
You can enjoy this dish just in a bowl on its own with crusty bread, or over rice to sop up all that delicious sauce.