Mock Seafood Stew

by Caterina Borg, Good Food Gourmet on January 28, 2011

When I started making this stew yesterday, my friend said, “this might sound like a dumb question, but if you are using seafood, why are you calling it ‘mock’ seafood stew’…. ”

It’s true that I had small quantities of many different things that were just taking up space in my freezer and just weren’t enough to make any one dish. My problem was that I did not have any fish stock, which is used as a base in most seafood stews, and I needed to create one fast.

Since one of the many definitions of the word ‘mock’ is to mimic or imitate, I needed to create a ton of flavor without many of the usual ingredients. Although it is not exactly the same deep flavor that you would get if you used a long simmering seafood stock, it does come close. I decided I was going to use anchovies and some clam juice as a base to get the flavor going, and then build upon that. I can tell you that the result was amazing and flavorful, so if you are ever in the mood for something that will be warm and filling, and you have a few pieces of assorted seafood that need to be used up…this is definitely the way to go.

Mock Seafood Stew

¼ cup olive oil

1-2 oz can anchovies

1 medium onion

1 small can tomato paste

½ cup white wine

S&P (start with ¼ teaspoon of each)

1-2 teaspoons cayenne pepper **optional

8 cups vegetable broth

2 cups clam juice

1 can petite diced tomato

2 medium potatoes, diced

3 mahi fillets, sliced in strips (or any other firm fish)

2 cups mini shrimp

2 cups calamari rings and tentacles

1 cup mussel meat

Lemon wedges

In a large stock pot, heat all of the olive oil over moderate heat and then add the onion until caramelized. About half way through, add the entire can of sardines along with its oil into the onions. When the sardines melt into the onions add all of the tomato paste and allow it to cook a few minutes with the onions. You will see delicious brown bits begin to form on the bottom of the pot…this is a good thing! After a few minutes, add the white wine and deglaze the pot and stir until the liquid has evaporated. Next add all of the vegetable broth, clam juice, dice tomatoes and potatoes. Taste for S&P and adjust at this point…but do not add too much because the flavors of the stew need to come together and reduce. Let this cook for about 30 minutes until the potatoes are tender. After about 30 minutes, add the seafood, adjust for S&P again and serve with lemon wedges. The seafood will be moist, tender and delicious.

Print Friendly

{ 2 comments… read them below or add one }

avatar heather February 12, 2011 at 12:52 p

I love seafood style soups for winter weekend lunches. Perfect with crusty garlic bread, and a crisp, flavoursome white wine. Thanks for the recipe.

avatar Caterina Borg, Good Food Gourmet February 12, 2011 at 8:31 p

This was really amazing in the depth of flavor that I got from the quickie stock…worked so well…

Leave a Comment

Anti-Spam Quiz:

Previous post:

Next post: