The Mango Lassie

Empanada Boy was feeling sick this weekend. His appetite wasn’t up to its normally vigorous level. By dinnertime last night, the only thing he had eaten was a few pieces of French toast at breakfast. When I asked him what he wanted for dinner, he said: soup. As I’m sure the Jewish mothers that came before me would agree, soup is indeed a marvelously curative dish. Thanks to Mango Mama, I have a number of great, hearty recipes that I can usually whip up with what I have around. I have been doing some of my own research this winter, experimenting with fish stews.

One thing that dawned on me as I read through the recipes I found online is that Catholics are particularly looking for fishy options during these weeks of Lent. Growing up in an area not populated by many Catholics, I was only marginally aware of this practice until I moved to Chicago. Obviously, my motivations were different. Much of the fish available to me at an affordable price is flaky white-fleshed fish like cod, which go well in a stew. A stew also makes a little bit go a long way and adds a nice degree of flavor to the otherwise neutral fish. And sometimes we all get tired of meat and potatoes.

I found a recipe on the Internet and made it with a few modifications when Mango Mama and Daddy Salmon came to visit. I had some cod fillets in the freezer, so I decided to make the stew again. This time, I added celery and used crushed tomatoes instead of whole ones. The result was a smoother, more tomato-infused broth. Not worrying about Lent and with about a half pound less fish than the recipe called for, I also added a couple of pre-cooked chicken sausages. I sliced and browned these in a separate pan. Other modifications could include adding frozen corn or peas or even adding potatoes. Fresh tomatoes would also be ideal during the summer months. I used oregano and thyme, but other spices could give the soup a totally different flair. What follows is the soup I made for Empanada Boy. Adjust, add and subtract as you see fit.

Fish Stew

6 Tbsp olive oil
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1/2 cup celery, chopped
1 cup of canned crushed tomato (For different consistency substitute chopped canned tomatoes, fresh chopped tomatoes, etc.)
2 tsp of tomato paste.
8 oz of clam juice (or shellfish stock)
2/3 cup dry white wine
1 lb fish fillets (halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces
1/2 lb pre-cooked chicken sausage, thinly sliced (other sausage or seafood would work)
Touch of dry oregano, Tabasco, thyme, pepper
Salt

Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and celery and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Brown sausage slices in a separate pan, and add to stew. Add seasoning. Salt to taste. Ladle into bowls and serve with warm, crusty bread.

Serves 4.