Ingredient: reserved liquid from clams plus water to make 1 cup

Soup + Stew = Stewp! No explanation needed here. Simply put, an easy one-pot meal that can feature fish, poultry or meat and vegetables. It can either be a tomato based broth or a creamy one. You can serve stewp with crackers, crusty bread or a baguette and a basic salad completes the meal. Some people would tell you that stewp should be like a thickened soup because anything thicker is technically stew. Others think that its more like a thin, watered down stew.

Preparing stewp is so flexible, its hard to fail at it. Some recipes call for plenty of starchy vegetables, which will make the liquid thicken, others call for big chunks of meat or poultry and chunky vegetables to bulk out the soup stock.

I had never really heard the ‘stewp’ word used until the year we went to France. My sister, Loretta had accompanied Brion and I on this trip. The three of us have many wonderful memories, some of which I have spoken of in my blogs over the last few years. One morning while we were in Southern France, Loretta mentioned she wanted to pick up a few gifts for her son and daughters before it was time to return home. Not wanting to make a boring time for Brion, we had him drop us off at some small boutique shops. Of course, as shopping goes, it took quite a bit longer than we expected. In the mean time, Brion, having heard about something called stewp, decided to have an authentic bowl of it for lunch while waiting. When he explained it to us later, it sounded fabulous.

After we got back home, I tried to replicate the ‘taste of his memory’. Obviously that was not possible but I think this recipe is a good try.

Print Recipe

Fish Stewp

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Lunch, Main Dish

Cuisine

American, French

Servings

MetricUS Imperial

Ingredients

• 2 tsp oil
• 1 medium onions, halved lengthwise & thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups chopped celery
• 2 medium carrots, sliced
• 1 medium green pepper, diced
• 398 ml diced tomatoes, in juice
• 250 ml reserved liquid from clams plus water to make 1 cup
• 236 ml bottled clam juice (or sub chicken broth)
• 1 Tbsp parsley flakes
• 1/2 tsp EACH dried basil & thyme
• 2 bay leaves
• 1/4-1/2 tsp dried red chili flakes
• 250 grams firm white fish fillets, cut into 1 1/2-inch cubes
• 1 tsp salt
• dash of pepper
• 100 grams small bay scallops
• 140 grams canned baby clams, drained & liquid reserved

Course Lunch, Main Dish Cuisine American, French Servings MetricUS Imperial Ingredients 2 tsp oil 1 medium onions, halved lengthwise & thinly sliced 2 cloves garlic, minced 1 1/2 cups chopped celery 2 medium carrots, sliced 1 medium green pepper, diced 398 ml diced tomatoes, in juice 250 ml reserved liquid from clams plus water to make 1 cup 236 ml bottled clam juice (or sub chicken broth) 1 Tbsp parsley flakes 1/2 tsp EACH dried basil & thyme 2 bay leaves 1/4-1/2 tsp dried red chili flakes 250 grams firm white fish fillets, cut into 1 1/2-inch cubes 1 tsp salt dash of pepper 100 grams small bay scallops 140 grams canned baby clams, drained & liquid reserved

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a stock pot or Dutch oven, heat oil. Saute onion & garlic until translucent but not brown. Add next ELEVEN ingredients; stir together. Cover & simmer for about 20 minutes.
2. Add fish pieces, salt & pepper; stir gently, cover & cook for 5 minutes. Add scallops & clams, cover & cook for 5 minutes until scallops are opaque. Discard bay leaves. Serve.
3.