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    Fish Stew with Grilled Bread & Smoky Red Pepper Aioli

    clock-icon40 minutes
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    Pixicook editorial team

    A rich and savory fish stew served with grilled artisanal bread and a dollop of smoky red pepper aioli.

    Ingredients for Fish Stew with Grilled Bread & Smoky Red Pepper Aioli

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Jalapeño Chile, stemmed, seeded, and minced

    each

    Substitute chevron-down

    Garlic, chopped

    tablespoons

    Substitute chevron-down

    Whole Peeled Tomatoes, coarsely chopped with juices

    0 oz

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Artisanal White Bread

    slices

    Substitute chevron-down

    Fish Stock

    cups

    Substitute chevron-down

    Saffron Threads

    0 threads

    Substitute chevron-down

    Halibut, cut into 1-inch chunks

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Hot Pepper Sauce

    to taste

    Substitute chevron-down

    Smoky Red Pepper Mayonnaise

    cups

    Substitute chevron-down

    Fresh Flat-Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    How to Make Fish Stew with Grilled Bread & Smoky Red Pepper Aioli

    1. Begin the Stew

    Begin by heating 3 tablespoons of extra-virgin olive oil in a large soup pot or Dutch oven over medium heat. Once the oil is shimmering, add the minced jalapeño chile and cook for about a minute, allowing its aroma and mild heat to infuse the oil. Then, add the chopped garlic and cook for another 30 seconds, until it turns fragrant.

    2. Create the Tomato Base

    To create the base of your stew, add the coarsely chopped tomatoes along with their juices and pour in the dry white wine. Increase the heat to medium-high and bring the mixture to a simmer. Allow it to cook for about 15 minutes, during which the tomatoes will break down, creating a slightly soupy base. This step is crucial as it sets the foundation for the stew's rich and hearty flavor.

    3. Grill the Bread

    While the tomato and wine mixture simmers, prepare your grill or broiler for the bread. Brush the slices of artisanal white bread with the remaining 2 tablespoons of extra-virgin olive oil. Grill or broil the bread until it is nicely toasted, turning once to ensure even toasting.

    4. Add Fish Stock and Saffron

    Returning to your pot, pour in the fish stock and crumble the saffron threads into the mixture. Let it simmer for about 5 minutes, which will help to reduce the liquid slightly and concentrate the flavors.

    5. Add Fish and Season

    Gently stir in the chunks of fish and allow them to simmer for 3 to 5 minutes, until the fish is opaque and cooked through. It's important not to overcook the fish to maintain its tender texture. Season the stew with kosher salt and a few dashes of hot-pepper sauce to taste, adjusting the seasoning to your preference.

    6. Serve the Stew

    To serve, place a slice of the grilled bread in each wide soup bowl. Ladle the fish stew over the bread, ensuring each bowl gets a generous portion of the flavorful broth and tender fish chunks. Top each bowl with a dollop of Smoky Red Pepper Mayonnaise and a sprinkle of chopped fresh parsley. This final touch adds a delightful creaminess and vibrant color to your dish.


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