Green Stew of Fish

Name: Green Stew of Fish
Yield: Makes 6 hearty main-course servings
Ingredients: 2 pounds (900 g) white fish fillets, cut into 2-inch (5-cm) chunks; 1 pound (450 g) firm potatoes, peeled and cut into ¾-inch (2-cm) cubes; 4 bunches flat-leaf parsley, leaves only, coarsely chopped; Freshly ground black pepper, to taste; 6 cups (1.5 l) Basic Fish Stock; 1 medium head escarole [Batavia], trimmed, washed, and torn into 2-inch (5-cm) pieces; 36 mussels, well scrubbed and debearded; 1 large bunch spinach, stemmed, washed well, and leaves cut across into 1-inch (2.5-cm) strips; 3 tablespoons (45 g) unsalted butter; 1 medium onion, thinly sliced; Kosher salt, to taste; 2 tablespoons fresh lemon juice, or to taste

Preparation info

Makes
6
hearty main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

The most famous fish soup-stew is bouillabaisse. It takes lots of ingredients and it’s good. Other people as well as I have written many recipes for it; but there are recipes just as good that are simpler. This fresh-tasting, green soup is delicious.

Ingredients

3 tablespoons (45 g) unsalted butter
1 medium onion, thinly sliced

Stock
Fish course
Stew
Pescatarian
Soup
Gluten-free

Method

In a large stockpot, melt the butter over medium-low heat. Stir in the onion and cook, stirring occasionally, for 10 minutes, or until limp and transparent.

Pour in the stock and bring to a boil. Stir in the potatoes and lower the heat. Simmer for 10 minutes.

Stir in the escarole and cook for 3 minutes. Add the mussels and cook for 2 minutes. Stir in the spinach, parsley, and fi