Recipe of the Week: Scheve’s Seafood Stew

These days, the Food and Drug Administration is debating whether to allow fish farmers to sell genetically modified Atlantic salmon for human consumption in the United States, and if so, how to label the critters so we know how to identify the frankenfish. 

Alas, this might just be the perfect time to enjoy a pot of steaming hot, genetically authentic seafood stew. The salmon and halibut contribute omega-3 fatty acids and protein, among other useful nutrients, while veggies contribute to fill your 5-a-day requirements, as does the tomato-based sauce. Serve over rice, pasta or boiled potatoes. (However, the Scheve family favorite is piping hot garlic bread.)

What you’ll need

• Roughly 6 oz. of fish per person (mix of salmon and halibut looks good)
• Shrimp and/or mussels (as much or little as you like)
• 1 onion or leek
• 1 fennel
• 3-4 carrots
• 1 16-oz can of crushed tomatoes
• 1 cube of fish bullion + 2 C boiling water to dissolve the cube
• 1 small glass dry white wine
• Salt, pepper, cayenne pepper (just a dash, if you’re brave), blend of French herbs

What you do

• Heat a little bit of oil in a large saucepan; add chopped onion or leek, chopped carrots (just roughly chopped or cut into disks) and finely shredded fennel.
• Add the fish bullion and simmer for 10 minutes.
• Add the can of tomatoes, fish (cut into large dice, about 1”) and pour the wine into the pot. Keep right below boiling for 5-10 minutes. (Don’t let it boil violently or the fish will disintegrate)
• Add shrimp and/or mussels (if they are already cooked, if not, add these a few minutes earlier)
• Season with salt, pepper, cayenne (if using) and herbs to taste. Add more water if you prefer a soupier stew.
• Serve over pasta, rice, or boiled potatoes. Garlic bread and a green salad is also yummy.
• Enjoy while contemplating what GMO salmon would look and taste like, and book your next fishing trip.