Boatman’s Seafood Stew

Fish Stew

• 2 pounds firm white fish — cod, haddock or halibut, cut into large chunks
• 2 teaspoons salt — divided
• 2 white onions — sliced
• ¼ cup oil
• 1 can tomato paste — 6 oz
• 3 cups water
• ¼ teaspoon red pepper
• As needed black pepper (optional) — to taste
• 1 cup parsley — chopped
• ⅓ cup dry white wine

For Serving

• 6 thick slices Italian bread — toasted

Garnish

• As needed parsley — chopped
• As needed lemon — wedges
• As needed black pepper — fresh cracked

1. Salt the Fish: Place fish chunks into a bowl and sprinkle evenly with ½ teaspoon salt. Cover and refrigerate for 1 hour.32 oz fish, ½ tsp salt
2. Cook Onions: Heat oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, for 10 to 12 minutes, until very soft and lightly golden.¼ cup oil, 2 onions
3. Build the Broth: Stir tomato paste, water, red pepper, remaining 1½ teaspoons salt, black pepper, parsley, and white wine into the pot. Bring to a gentle simmer and cook uncovered for about 30 minutes, stirring occasionally.6 oz tomato paste, 3 cups water, ¼ tsp red pepper, 1½ tsp salt, black pepper, 1 cup parsley, ⅓ cup white wine
4. Add Fish: Gently add the fish chunks to the simmering broth. Cook for 6 to 10 minutes, until the fish reaches 145°F or is opaque and flakes easily with a fork. Keep the broth at a gentle simmer and avoid stirring more than necessary.32 oz fish
5. Serve: Place one slice of toasted Italian bread into each soup bowl. Ladle the hot stew over the bread and garnish with chopped parsley, lemon wedges, and freshly cracked black pepper if desired.6 slices Italian bread, parsley, lemon wedges, black pepper