Menu

Piment d’Espelette Fish Stew

  • Details
  • Related Items

This hearty stew hits it on all notes — the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel, the brine-y olives render the seafood right at home, and the Piment d’ Espelette… oh, the Espelette! The perfect balance of heat and complexity that clarifies this bounty of flavor, and unites it all in delicious harmony. If my fish-monger has them, I’ll often throw in a few oily little fish,too, like fresh anchovies or sardines… Just sear them whole, skins and all, in a bit of olive oil and add to the serving dishes.

_DSC0071

 

Piment d’Espelette Fish Stew

Piment d’Espelette Fish Stew

Ingredients

  • 4 ounces raw, shell-on shrimp (About 8 large shrimp)
  • 8 ounces skinless, firm white fish fillets, such as swordfish, cod, halibut, or sea bass
  • 8 ounces clams or mussels or a combination of the two
  • 2 cups homemade or no-salt-added chicken stock (or fish stock)
  • 1 1/2 cups water
  • ½ cup clam juice
  • 1 cup dry white wine
  • 1 strip of lemon rind
  • 1 large sweet onion, cut into thin slices
  • 1 can fire roasted tomatoes
  • 3 cloves garlic, minced
  • ½ cup large green olives, pitted and halved
  • ¼ cup sun dried tomatoes, chopped
  • 8 ounces waxy yellow potatoes, such as Yukon gold, ½ inch dice.
  • 2 medium fennel bulbs, cored and cut into thin slices, reserving fronds for garnish
  • 1 teaspoon unsalted butter
  • 1 tablespoon plus 2 teaspoons oil
  • 1 teaspoon ground fennel seed
  • ½ teaspoon whole allspice berries
  • 1 California bay leaf
  • Freshly ground Lampong black pepper
  • Sel de Mer
  • 1 tablespoon plus one teaspoon Piment d'Espelette

Instructions

  1. Peel and de-vein the shrimp; place the shells in a medium pot and reserve the de-veined shrimp in a bowl, tossing with half the ground fennel to coat. Use the remaining ground fennel to season the fish fillets, and set aside.
  2. Add the stock, water, clam juice, wine, bay leaf, lemon rind and allspice berries to the pot with the shrimp shells; bring to a boil, then reduce to medium-low heat and simmer for 20 minutes. Strain the broth through a wire strainer, discarding the shrimp shells and whole spices. Add potatoes to the broth, and simmer until fork-tender.
  3. Heat 1 tablespoon of the oil in a 4-quart soup pot over medium heat. Add the fennel, onion, a pinch of salt and 1 tablespoon of the Piment d’ Espelette. Cook for 12 to 14 minutes, stirring a few times, until the vegetables are tender and golden. Deglaze with the tomatoes, add the garlic, and simmer until reduced by half.
  4. Add broth to tomato and vegetable mixture, adding in the olives and sun dried tomatoes, and season to taste with salt and fresh pepper. Keep hot over medium low heat.
  5. Heat the remaining 2 teaspoons of the oil and the butter in a saute pan over medium-high heat. Sear the fish until lightly browned, turning and cooking until just firm- do not overcook, as they will continue to cook in the hot broth when served. Transfer to a plate.
  6. Add the shrimp to the hot pan along with clams and/or mussels, along with a few generous ladles of broth, and cover tightly with a lid to steam open the bivalves.
  7. Place an equal portion of fish into serving bowls. Ladle the hot broth over the fish, garnishing each serving with shrimp, clams and mussels, chopped fennel fronds and a generous pinch of Piment d’ Espelette.
https://www.silkroaddiary.com/piment-despelette-fish-stew/


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

thumbprints_napkin

Nutty Chocolate Chile Thumbprints

We have a new go-to cookie recipe! If you love the marriage of nuts and chocolate (and who doesn’t?), try these for easy baking, gifting and be sure to leave some out on 12/24. These …

Great on the grill!

Get Your Sausage-Making on with Chorizo Bomb!

World Spice Merchant’s new Chorizo Bomb spice blend  has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started …

Sichuan Peppercorn Salmon, cooking to mouth-watering perfection on the grill.

Szechuan Peppercorn Salmon

Since we’re in the Pacific Northwest, it’s no surprise that we love our salmon, and this is a perfect example of simple spicing and spectacular flavor.This recipe is Eric Rivera’s creation, and he says that …

fig-salad-web-thumb

Spiced Fig Salad

For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …

Mace blade onion cloute

Heavenly Béchamel and More Fun with Mace Blades

Of the five classic French “mother sauces,” béchamel gives us some of the most rich small sauces. Although béchamel may be the most simple to prepare, that doesn’t mean it can’t also show off some pretty …