Fish Stew

Name: Fish Stew
Yield: Serves 6
Ingredients: 3 pounds, fish trimmings, rinsed and cut into 3-inch pieces; 1 , medium onion, cut into small dice; 2 , medium carrots, cut into small dice; 1 large rib, celery, cut into small dice; 8 , parsley stems, chopped; 1 cup, dry white wine; 1/4 , medium lemon; 10 , black peppercorn; 2 , bay leaves; 1 , dried chile pepper (of your choice); 2 tablespoons, olive oil; 1 , medium onion, cut into small dice; 1 medium rib, celery, cut into small dice; 1 , medium carrot, peeled and cut into small dice; 3 medium cloves, garlic, minced; 1/2 cup, dry white wine; 2 cups, medium tomatoes, chopped, or canned tomatoes; 2 , large bay leaves; 1/8 teaspoon, cayenne pepper (or more to taste); , Salt and ground black pepper; 1/4 cup, fresh parsley leaves; 1 teaspoon, dried thyme, or dried basil (optional); 3 pounds, fish fillets, preferably a mix of firm and tender white fleshed fish, rinsed, patted dry, and cut into 3-to-4-ounce pieces; 3 tablespoons, fresh parsley leaves, for garnish

Main Courses
Fish & Seafood
Stews

Appears in Cook's Illustrated November/December 1994

Fish stews have just three components: the stock, the base, and the fish. Here's the best way to cook each one.

SERVES 6

TIME 2¾ hours

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