This fish stew is a classic dish from the French islands of Saint Pierre and Miquelon, located off the coast of Newfoundland. The stew is made with a combination of cod, haddock, and pollock, and is seasoned with onion, garlic, and bay leaves. The stew is cooked slowly over low heat, allowing the flavors to blend and the fish to become tender. Serve it with crusty bread and a glass of white wine for a delicious meal.
Ingredients
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1 pound cod fillets
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1 pound haddock fillets
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1 pound pollock fillets
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1 tablespoon olive oil
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1 cup chopped onion
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2 cloves minced garlic
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2 cups fish stock
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1 teaspoon dried thyme
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1 teaspoon salt
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0.5 teaspoon ground black pepper
Seafood
Fish Stew
French Cuisine
Main Course
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- short description
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Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the fish stock, thyme, bay leaves, salt, and pepper and bring to a boil.
Reduce the heat to low and simmer for 30 minutes.
Add the fish fillets and simmer for an additional 10 minutes.
Serve with crusty bread.
- detailed description
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Heat the olive oil in a large pot over medium heat. Make sure the pot is large enough to hold all of the ingredients.
Add the onion and garlic and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
Add the fish stock, thyme, bay leaves, salt, and pepper and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Add the fish fillets and simmer for an additional 10 minutes. The fish should be cooked through and flake easily when tested with a fork.
Remove the bay leaves and discard. Serve the stew hot with crusty bread.
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