FISH STEW
I absolutely love a hearty fish stew. It always makes me think about the Italian side of my family, gathered around the table, probably on Christmas Eve, when my grandfather would traditionally make fish. The bacon gives this stew a beautiful depth of flavor, and the crushed tomatoes melding with the chicken broth to lightly poach the seafood produces a lovely aroma. Comfort food at its finest. SERVES 4 TO 6
PREP TIME: 15 minutes
COOK TIME: 25 minutes
5 shallots, sliced
4 slices bacon, diced
3 garlic cloves, minced
½ cup white wine (optional; omit if strict Paleo)
1½ cups chicken broth
1 (28-ounce) can crushed tomatoes
20 small scallops
12 ounces white fish (such as haddock)
Salt
Freshly ground black pepper
- In a large saucepan over medium heat, sauté the shallots, bacon, and garlic for 7 to 10 minutes, until the bacon is crisp.
- Pour in the wine or a splash of the chicken broth, and deglaze the pan, stirring to scrape up the browned bits from the bottom.
- Add the broth and tomatoes to the pot, and cook for another 5 minutes.
- Gently add the scallops and fish, and cook for 5 to 10 minutes more, or until all the seafood is opaque and cooked through.
- Season with salt and pepper, and serve.
VARIATION 1 FISH STEW WITH VEGETABLES: After sautéing the shallots, bacon, and garlic, add 2 chopped celery stalks, 3 or 4 chopped carrots, and 1 diced zucchini to the pan. Cook for 5 to 7 minutes before continuing with the recipe as written from step 2.
VARIATION 2 FISH STEW WITH MUSSELS: Soak ½ pound mussels in cold water for about 15 minutes. Scrub them with a vegetable brush, and discard any that are already open. Add them to the stew with the scallops and fish in step 4, and cook for 10 minutes. Discard any that don’t open.
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A hearty fish stew built on a smoky base of crisp bacon, sweet shallots, and garlic, with sweet scallops and flaky white fish simmered in tomatoes and broth. The bacon fat does the heavy lifting for flavor, and a splash of white wine (or broth) deglazes every tasty bit from the pot bottom. Serve it with a big spoon and something to soak up the broth.
Pro Tips
- Render the bacon slowly so the fat melts out — that rendered fat is the cooking fat for the whole stew, so don't rush it.
- Add the scallops and white fish in the last 5 to 7 minutes; they only need a gentle simmer to stay tender.
- Haddock, cod, or halibut all hold up well here. Cut the fish into large chunks so they don't disintegrate into the broth.
- If you skip the wine to keep it strict Paleo, deglaze with a splash of chicken broth instead and add a squeeze of lemon at the end.
Frequently Asked Questions
Can I use frozen fish and scallops for fish stew?
Yes — thaw them overnight in the fridge and pat them very dry before adding them to the pot so they sear and simmer rather than steam.
How long does fish stew keep?
About 2 days in the fridge. The flavor actually improves overnight, though the seafood will soften slightly on reheating.
What can I serve instead of bread with this stew?
Crusty bread is out on Paleo, so try cauliflower mash, roasted vegetables, or a simple green salad alongside the bowls.
Can I make this stew without bacon?
You can, but start the base in 2 tablespoons of olive oil and add a pinch of smoked paprika to bring back some of that smoky depth.
Recipe Card
Ingredients
Method
- In a large saucepan over medium heat, sauté the shallots, bacon, and garlic for 7 to 10 minutes, until the bacon is crisp.
- Pour in the wine or a splash of the chicken broth, and deglaze the pan, stirring to scrape up the browned bits from the bottom.
- Add the broth and tomatoes to the pot, and cook for another 5 minutes.
- Season with salt and pepper, and serve.
