Fish Stew

[MonaCat]

Need a recipe please, but not creamed based.
Thank you,
Meow-meow
MonaKitty

[memarcie]

barf - this just sounds gross.

[Prest4time]

Hi Mona Kitty,

This one is really delish....

THAI FISH BROTH:

Four cups fish or light chicken stock
Four lemongrass stalks
3 limes
2 small fresh, hot red chilis, seeded and thinly sliced (or use a milder chili)
1-inch piece of fresh ginger, peeled and thinly sliced
1 bunch of cilantro, roughly chopped
12-oz of monkfish filet, skinned and cut in one inch pieces
1 Tbsp rice wine vinegar
3 Tbsp Thai fish sauce

Bring the stock to a boil. Meanwhile, slice the bulb end of each lemon grass stalk diagnonally about 1/8-inch thick (my guess). Peel off four wide strips of lime rind with a veggie peeler. (be sure to avoid that white pith underneath if possible as will make the soup bitter). Squeeze limes and reserve the juice. Add the sliced lemongrass, lime rind, chilies, ginger and chopped cilantro leaves and simmer 1-2 minutes.

I have also made this with shrimp, scallops and other white fish, and a combo of seafood is so wonderful! And talk about low fat and healthy.

[jane jane]

MonaCat, you sound like you need bouillabaisse (French) or cioppino (Italian). They are both delicious, brothy, non-creamy "fish stews" that are soooooo wonderful. The French version usually calls for a dollop of aioli (garlic mayo) to be plopped in the bowl before serving, but you could omit that. I suggest doing a Google search, and looking on some of the fab recipe websites to find one that suits your fancy. Some are quite simple, others involve more work. Good luck!

[Determinator]

Allie, love it!! when I was in San Jose last time I had a thai fish soup very much like that and it was so warming. Actually I started to sweat.

JaneJane, cioppino sounds fab!

or if you want to be elegant and simple perhaps fish poached in a saffron and/or fresh fennel infused fumet.

[betty boop]

I'm hungry .......

I read this thread earlier and went to my local wholesalers today, I went straight to the fish section for the heads and bones to make fish stock .......

They didn;t have any!!!!!

I'm still hungry

[jane jane]

Prest4Time, that's almost the same recipe I have for Thai mussels---the broth is just the same, but instead of monkfish you steam mussels in it. I had this dish, of all places in Galway Ireland, and the chef was nice enough to write down the recipe. I'll try your version soon!

[lushy]

Jane, that is so funny. The BEST italian meal I ever had was in Ireland at 10 oclock at night. I need to ask my hubby if it was Galway. It was a little village and I could not get over how fabulous this meal was.....

[jane jane]

Lushy, this is interesting. I had a fabulous FRENCH meal in Dublin once, because I was sick to death of the "traditional" Irish diet of bread, potatoes, etc. So I went to a tiny pricey *boite* and what did my fresh-caught poached salmon come with? POTATOES! You can't get away from those darn spuds over there.