Seafood stew

Seafood stew

To accompany a big salad from your local farmers' market, try this basic fish stew. (It isn't one of the usual stews that uses seafood of all shapes, sizes, and colors of shells.)

Squid and fresh white-fleshed fish go well together to make a good protein source and tasty dinner.

This may look complicated to make but it really isn't and is well worth the time it takes.


  • 8 cups fish stock (you can usually buy it frozen at a supermarket or fish market)
  • 2 carrots, thinly sliced
  • 1 celery rib, thinly sliced
  • 2 yellow onions, one sliced and one diced
  • 1/4 teaspoons black peppercorns
  • 2 pounds baby squid, cleaned
  • 2 pounds fresh white-fleshed fish cut into 1 inch chunks (cod or halibut)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 anchovy fillets, minced
  • 2 garlic cloves, minced
  • 1 medium tomato, diced
  • 1/2 teaspoon crushed red chili flakes
  • 1/2 cup chopped flat-leaf parsley plus more for garnish
  • 1 cup dry white wine
  • 1 baguette cut diagonally in 1/2 inch slices


  1. Preheat your oven to 325 degrees.
  2. Arrange the baguette slices on a cookie sheet and bake until they are crisp, 15 to 20 minutes.
  3. In a large saucepan, add the carrots, celery, black peppercorns, and sliced onion to the fish stock. Bring to a boil and simmer for about 30 minutes. Strain into another pan discarding the solids.
  4. Cook the diced onion in 1 tablespoon olive oil with 1/2 teaspoon salt in a large soup pot until soft. Add the anchovies, garlic, chilis, and tomato, cooking until some of the liquid has evaporated.
  5. Chop enough of the tentacles to measure about 1/2 cup. and add  1/2 cup parsley and cook for a few minutes. Add the wine and boil until reduced by half.
  6. Meanwhile, toss the squid rings with a little olive oil, salt, and pepper. Brown them briefly in a hot skillet or grill pan to add a little color to the stew.
  7. Add the squid rings, chunks of fish, and flavored fish stock to the pot. Bring to a simmer and cook, partially covered for about 5 minutes or until the fish is flaky and season to taste.
  8. Put a slice or two of the toasted baguette into a soup bowl. Ladle in the stew.
  9. Garnish with more parsley.