Fish Stew Recipe -- The Frugal Chef

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a protein-rich alternative, while canned fish is budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar tang, while vinegar is often cheaper.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often less expensive.

Marinate 1 pound of peeled and deveined shrimp with 1.5 pounds of Marlin fish cut into big chunks, 1/3 cup basil leaves, 3 garlic cloves, 1/2 teaspoon orange zest, red chili flakes, and olive oil for about 1 hour in the refrigerator.

Sauté half an onion cut into big chunks, 4 smashed garlic cloves, and half a fennel bulb in a pot.

Add the shrimp peels to the pot and sauté until they turn pink and lightly brown.

Pour in 750 ml of dry white wine and 8 oz of clam juice, then add 28 oz of diced tomatoes with their liquid and some parsley.

Bring the mixture to a boil, cover the pot, reduce the heat, and simmer for at least 1 hour to create a stock.

Add 2 bay leaves to the pot, and do not add salt yet to control the seasoning later.

After the stock has simmered, strain it into another pot, discarding the solid materials and squeezing out all the liquid.

Taste the stock for salt and adjust as necessary, then add 2 pieces of orange peel and a pinch of saffron, letting it steep for about 10 minutes without heat.

Remove the orange peel, turn on the heat, and add the marinated shrimp and fish to the pot, simmering for about 6-7 minutes until the fish is flaky and the shrimp is cooked.

Taste for salt one more time and adjust if needed, then garnish with chopped parsley and basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens