Madhvi's fish stew
With fall finally here, we have already started making soups and stews now once or twice a week. I always bemoan the end of the growing season and the abundance of fresh vegetables, but October actually brings so much amazing choices, albeit with vegetables and fruits that may feel limiting to those who are unaccustomed to cooking a lot with greens or root vegetables. I couldn't believe how brimming over the tables were at our farmer's market this morning. We came home with three or four different types of kales, a couple varieties of mustard greens, loads of potatoes, a few pounds of tomatoes (still!), carrots, leeks, white and purple eggplant, jerusalem artichokes, pears, the list goes on. And it is not too late to stock up and freeze things for the winter. Over the next couple of weeks I'll try to post some good recipes for stews, soups, or braises that are easy and amazingly flavorful, but I'd like to focus in on one stew that was introduced to us a couple of years ago by my sister-in-law, Madhvi, who is one of the most amazing cooks I know. What I admire perhaps most is how effortless she makes it all seem. It is inspiring.
When visiting Connecticut the fall before last, we were treated to many meals, but one that stood out, perhaps because of its simplicity, flavor, and heartiness, was a fish stew that Madhvi made one evening. She cooked everything in a lovely cast-iron pot. I've made a version of this stew many, many times, since. This is how I generally prepare it:
Ingredients:
- 1 lb. firm white fish fillets (mahi mahi works really well)
- olive oil
- 2-3 carrots (peeling optional if using organic carrots)
- 3-4 medium potatoes, cut in chunks (peeling optional if using organic potatoes)
- 2 leeks or a large red onion (your preference)
- chopped greens of your choice (kale, spinach, amaranth, mustard greens)
- a half glass of white wine
- 2 cups organic chicken stock (or vegetable stock if you avoid meat other than fish)
- 2 cups organic marinara sauce (or 1 cup roasted tomatoes — if using roasted tomatoes instead of marinara, add another cup of water)
- ground cumin (to taste)
- turmeric (optional)
- salt
- pepper
- 2-3 cloves of garlic
- 1-inch square chopped ginger
- chopped cilantro or parsley
Preparation:
Cut up fish into chunks and marinate gently in about a teaspoon ground cumin, a dash of turmeric, a little salt and pepper, and lemon (optional). Pour about 1-2 tbsp of olive oil in the stew pot (cast iron is a lovely choice). When the oil is hot, add the fish and lightly brown. Remove from the pot briefly and add the chopped onion or leeks, garlic, and ginger and sauté for a few minutes. Add the potatoes, carrots, and greens (if using spinach, add towards the end of cooking) and a little more salt and pepper to taste. Stir to coat everything well in the oil and onion mix. If you need to de-glaze the pan from all the bits, add a half glass of white wine and gently scrape the sides of the pot. Add the stock, tomato sauce, water (if needed). Stir everything and then add the fish back in. Bring everything to a boil. Cover the pot and simmer on low until the potatoes and carrots are tender to the touch (usually takes about a 1/2 hour). When stew is done, check the seasoning and add more as necessary, then top with chopped parsley or cilantro. Serve with crusty bread and cheese. Although, recently, I added a 1/4-cup of quinoa to the stew about 10-15 minutes prior to being done for some added depth and whole-grain flair. Then it is quite a meal in itself. And so incredibly simple.
Thinking about that fall in Connecticut, I was reminded of all the fun the kids had with their cousins. I've added a couple of pictures recalling that lovely time. We miss you, Madhvi, Bill, Aaron, and Sharon! Let's have a meal again together, soon.
Anyone up for a ride?
Matchy, matchy