Fall Fish Stew

Name: Fall Fish Stew
Yield: Makes 6 cups (1.5 l); 6 first-course servings
Ingredients: Freshly ground black pepper, to taste; ⅔ cup (160 ml) Rouille; One 10- ounce (300- g) package frozen baby lima beans, defrosted in a sieve under warm running water and drained, or 3 pounds (1.35 kg) fresh fava beans, shelled, blanched for 2 minutes, run under cold water, and popped out of tough outer skins; 1 tablespoon plus 1 teaspoon kosher salt; 2 small sweet potatoes, peeled and thinly sliced; Lemon juice, to taste; 2 cups (500 ml) Basic Fish Stock; 1 pound (450 g) cod fillets, cut into 1½-inch (4-cm) pieces

Preparation info

Makes 6 cups 1.5 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This pretty soup—with the green of the lima beans, the deep orange-gold of the sweet potatoes, and the lighter, brighter gold of the rouille—is quickly made if fish stock is on hand. The rouille lets me slide smoothly into the next topic, Mediterranean fish soups.

Ingredients

1 tablespoon plus 1 teaspoon kosher salt
2 small sweet potatoes, peeled and thinly sliced

Fish course
Starter
Stew
Pescatarian
Soup
Gluten-free

Method

Place 3 quarts (1 l) water, 1 tablespoon salt, and the potatoes in a medium saucepan. Bring to a boil. Lower