Tahitian Fish Stew Recipes

PORTUGUESE FISH STEW

Steps:

• Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
• Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
• Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.

TAHITIAN POISSON CRU (MARINATED RAW FISH)

Steps:

• Gather the ingredients.
• Dice the fish into 1/2-inch cubes, rinse with fresh water, drain, and place in a large nonreactive salad bowl. Feel free to add a dash of a little salt to the water, but this is optional and a matter of taste.
• Squeeze the limes and pour the juice over the fish. Mix well and chill 15 to 20 minutes in the refrigerator.
• Cut onion and green pepper into thin slices, and cut tomato into small cubes. Remove seeds from cucumber and cut into thin half-moons.
• Drain some of the lime juice, add the vegetables, and season with salt and pepper.
• Five minutes before serving, add the coconut milk . Serve chilled.

TURKISH FISH STEW

Steps:

• In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 minutes.
• Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
• Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.

ITALIAN-STYLE FISH STEW

Steps:

• Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
• Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
• Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
• Heat oven to 450 degrees. Arrange fish, clams and lemon slices in the bottom of a 9-by-12-inch baking dish or a wide earthenware casserole of similar size. Ladle the broth over everything, cover and bake for 20 minutes, or until clams have opened and fish flakes easily.
• Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.

TUSCAN FISH STEW

Steps:

• Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
• Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
• Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

TAHITIAN FISH STEW

Steps:

• In a pot, heat oil, fennel seeds and chili pepper.
• Add onions and saute until transparent.
• Add garlic and paprika and cook for 2 minutes.
• Add wine and tomatoes.
• Simmer until half the liquid has evaporated.
• Add stock and simmer for 35 minutes.
• Add salt, fish and spinach.
• Cook 5 minutes, or until fish is cooked.
• Sprinkle with chives and parsley, and serve lime wedges on the side.

SPICY HAWAIIAN FISH STEW WITH CREAMY 'POI'

Steps:

• Season the fish with salt and pepper. In a stockpot coated with oil, sear the fish. Add the habaneros, onions, garlic, ginger, tomatoes, thyme, bay leaves, and kaffir leaves. Cover with water, check for seasoning and bring to a simmer. Simmer for 1 hour.
• Squeeze in lime juice and gai choy right before serving. Check for seasoning. To make the poi, heat the cream with the garlic and ginger and reduce by 20 percent. Add the hot taro and mash together smooth. Season and check for flavor.
• Place a mound of poi in the middle of a large pasta bowl. Top off with lots of the fish stew. Garnish with scallions.
• Beverage: Lillikoi Hawaiian Beer.