Rustic Basque Seafood Stew
This Rustic Basque Seafood Stew is a nostalgic reminder of cozy family dinners, inspired by my mother's cherished recipe. Bursting with the rich flavors of the Mediterranean, this dish not only warms the soul during the colder months but also allows for easy substitutions based on what you have on hand. With its delectable blend of tender fish, savory vegetables, and aromatic herbs, it’s both a quick weeknight meal and a treat for special occasions. Serve it alongside crusty artisan bread or warm dinner rolls for the perfect dining experience.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Onion
1 medium (chopped)
Celery
1/2 cup (chopped, with leaves)
Garlic
1 large clove (minced)
Butter
2 tablespoons (melted)
Diced tomatoes
2 (14 1/2 ounce) cans (undrained)
Dry white wine
1/2 cup (none)
Fresh parsley
1/2 cup (minced)
Salt
1/2 teaspoon (none)
Black pepper
1/4 teaspoon (fresh ground)
Thyme
1/4 teaspoon (dried)
Fish fillet
1 lb (frozen, thawed, cut into chunks (can use any combo of fish or shrimp or scallops))
Instructions
1
In a large saucepan, melt the butter over medium heat. Add the chopped onions, celery (including leaves), and minced garlic. Sauté for about 7 minutes or until the vegetables are tender and fragrant.
2
Pour in the undrained diced tomatoes and dry white wine. Add the minced parsley, salt, ground black pepper, and thyme. Stir the mixture well, then cover and simmer for approximately 30 minutes to allow the flavors to meld together.
3
If you're preparing this stew ahead of time, you can refrigerate or freeze the tomato mixture at this point for later use. When you're ready to serve, reheat the mixture in the saucepan over medium heat until hot, about 10 minutes.
4
Once the tomato base is heated through, gently add the thawed fish fillet chunks and scallops to the pot. Simmer for 7-10 minutes, or until the fish is opaque and flakes easily with a fork. Adjust seasoning as needed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Basque Seafood Stew?
It is a nostalgic, Mediterranean-inspired dish featuring tender fish, savory vegetables, and aromatic herbs in a rich tomato and wine base.
What kind of fish should I use for this recipe?
You can use any white fish fillet, or a combination of fish, shrimp, and scallops.
Can I use frozen fish?
Yes, you can use frozen fish, but ensure it is completely thawed and cut into chunks before adding it to the stew.
How do I know when the fish is fully cooked?
The fish is ready when it becomes opaque and flakes easily with a fork, which typically takes 7-10 minutes of simmering.
Can I add shellfish like scallops or shrimp?
Absolutely! The recipe specifically suggests that any combination of fish, shrimp, or scallops works beautifully.
Is this recipe suitable for a quick weeknight meal?
Yes, it is designed to be a quick and easy weeknight meal that still feels special enough for occasions.
What type of wine is best for this stew?
A dry white wine is recommended to complement the Mediterranean flavors of the seafood and tomatoes.
Can I make the stew base ahead of time?
Yes, the tomato mixture can be prepared, simmered, and then refrigerated or frozen for later use.
How long does it take to sauté the vegetables?
The onion, celery, and garlic should be sautéed for about 7 minutes until they are tender and fragrant.
Should I drain the diced tomatoes?
No, use the undrained tomatoes to ensure the stew has enough liquid and flavor from the juices.
How long should the tomato base simmer?
The mixture of tomatoes, wine, and herbs should simmer for approximately 30 minutes to allow the flavors to meld.
What should I serve with Rustic Basque Seafood Stew?
It is best served alongside crusty artisan bread or warm dinner rolls for dipping into the broth.
Can I freeze the leftovers?
While the tomato base freezes well, cooked fish can change texture when frozen and reheated; it is best to freeze the base before adding seafood.
Is this recipe gluten-free?
The core ingredients are naturally gluten-free, but always check your labels for the wine and canned tomatoes to be certain.
What can I substitute for the dry white wine?
If you prefer not to use alcohol, you can substitute the wine with seafood stock or vegetable broth with a squeeze of lemon.
Do I need to use the celery leaves?
Yes, the recipe suggests including the leaves as they add extra aromatic flavor to the stew.
Can I use oil instead of butter?
Yes, olive oil is an excellent substitute for butter and fits the Mediterranean profile of the dish.
What herbs are used in this stew?
The recipe uses a combination of fresh minced parsley and dried thyme for a savory, aromatic finish.
How many servings does this recipe provide?
Based on the 1 lb of fish and 2 cans of tomatoes, this recipe typically serves 4 to 6 people.
Is the stew spicy?
As written, the stew is savory rather than spicy, using only black pepper for a bit of warmth.
How do I reheat the stew base if I made it ahead?
Reheat the tomato mixture in a saucepan over medium heat for about 10 minutes until hot before adding the seafood.
Can I use fresh tomatoes instead of canned?
Yes, but you may need to add a bit of tomato juice or broth to compensate for the liquid found in the undrained canned tomatoes.
What if I don't have fresh parsley?
You can use dried parsley, though you should reduce the amount to about one-third of the fresh measurement as dried herbs are more concentrated.
Can I add other vegetables to the stew?
Yes, bell peppers, carrots, or leeks would make great additions to the sautéed vegetable base.
Is this a family-friendly recipe?
Yes, it is described as a nostalgic family recipe that is both cozy and comforting for all ages.
How much garlic is needed?
The recipe calls for one large clove of minced garlic, but feel free to add more if you love garlic flavor.
Can I use fresh thyme instead of dried?
Yes, use about one teaspoon of fresh thyme to replace the 1/4 teaspoon of dried thyme.
What is the texture of this stew?
It is a rustic, chunky stew with a light but flavorful tomato-based broth.
How do I prepare the fish for the pot?
The fish should be thawed, if previously frozen, and cut into bite-sized chunks so it cooks evenly.
Can I double this recipe for a crowd?
Yes, this recipe is easily doubled; just ensure you use a large enough stockpot to accommodate the extra volume.