A "light" fish stew?

[Scrubb]

In winter I make cioppino quite often - it's a rich, hearty fish stew with lots of red wine, and a tomato base, and it's delicious. I tend to throw in a bit of veg (asparagus, or red peppers, or even broccoli) although the recipe doesn't call for anything except green onions.

But it seems like a winter dish to me. So, is there a lighter sort of fish stew that might be good in summer? Maybe white wine based?

If no one knows a dish like I'm describing maybe I could create one. I'm starting to picture something where you poach the fish in white wine (maybe butter too), but I'm not sure what kind of stock you would then add, and what else would go with it. Any ideas?

[mapletree3]

Mmmm, cioppino is one of my favourites too, but I have to use frozen shellfish here.
I've made a nice light fish soup using white wine, fish stock (I bring back bags of frozen stock from the Stock Market every time I'm in Vancouver), fennel (root and tops), shallots, fresh peas from the garden, whatever white fish is available, sometimes a handful of small shell pasta, lots of fresh pepper...all cooked together in the soup pot.

[auntieannie]

I am sure I've had something like you would like. wouldn't know a name just now.

basically some "fond de poisson"/light fish stock with fish poached in it with some fresh herbs and at most a dash of cream,but not necessary? white wine instead of red?

[Scrubb]

May 26, 2013 2:06:40 GMT 2 mapletree3 said:

Mmmm, cioppino is one of my favourites too, but I have to use frozen shellfish here.
I've made a nice light fish soup using white wine, fish stock (I bring back bags of frozen stock from the Stock Market every time I'm in Vancouver), fennel (root and tops), shallots, fresh peas from the garden, whatever white fish is available, sometimes a handful of small shell pasta, lots of fresh pepper...all cooked together in the soup pot.

Exactly what I was looking for! That sounds delicious, except for the fennel. I am NOT a fennel fan. Do you think something like spinach or another sturdy green would work? Bok choi?

I'll have to find a place that makes fish stock, or make my own I guess. I rarely buy whole fish, though, so almost never have bones/heads/tails/etc, around to make stock with.

Annie, that sounds simple and really good too - might try it when my garden herbs grow - I have some summer savoury planted that might be nice with fish.

[mapletree3]

I'm sure any green would work...kale or chard would be nice. I've never made my own fish stock...there might be a good source of frozen fish stock somewhere near you. It's sort of a throw in what's growing sort of soup.

[sophie]

I make this one regularly.. Made it tonight.. A bit spicy for some.,but just right for me!
eatst.foodnetwork.ca/tvshow/recipe/25/pacific-rim-chowder/

[Scrubb]

That recipe looks excellent, sophie - but I can't for the life of me see any fish in the ingredients list, or the instructions!

[sophie]

Haha..for some reason that version doesn't have it..
Try this

www.canada.com/life/food/Victoria+Fish+Blue+Fish+offers+chowder+recycled+shipping+container/8202499/story.html

That place is in town here, and it is a great place to eat if you don't mind waiting..usually looooong lines. I use what ever fish and seafood that I have on hand. Tonight it was shrimp, scallops and cod..

[Kate_R]

scrubb, I've done a fish curry with coconut milk that works in summer - a bit different from what you asked for, but still really yummy!

[Scrubb]

Yum, I love coconut milk curries! I can imagine one that wouldn't be tooooo heavy, for summer.

Thanks sophie - it does look excellent, especially with the fish!

[Scrubb]

Bought some kale today and plan to make some soup - but forgot to look for fish stock. Do you think shrimp stock would taste ok with it?

[sophie]

I think so..

[Scrubb]

Thanks!

[Scrubb]

It turned out quite yummy - I sauteed some shallots in butter, then added the shrimp stock and some wine and the kale, brought it to a boil, tasted - needed some more flavour so added a bit of dried thyme & oregano and s & p. Then added the fish in chunks. It wasn't completely thawed so it took a few minutes, but when it was almost cooked I added a cup of frozen peas, some green onion, a bit of fresh parsley, and more wine. Cooked another minute or so.

Added a dash of wine, s&p at the table too. It was pretty good, and the second bowl was better than the first because the peas weren't quite cooked enough at first but after sitting they were.

[sophie]

Sounds like was just the right combination of flavours. I might try using tuna stock sometime (available where Japanese foodstuffs are sold..bonito stock, without MSG). I also use a jarred concentrated soup stock (Better Than Bouillon brand) .. The clam base..for fish stews and soups.

[Scrubb]

I'm going to look for some fish stock and yeah, clam base sounds good. I have a few recipes that call for tiny quantities of clam juice which I never have, so that would solve that problem.

Fresh peas would have been a lot nicer, but I need to wait a few more weeks for them.

[Scrubb]

I made the Pacific Rim Chowder from Sophie's link tonight - very nice! Rich and filling and tasty.

[sophie]

Glad you liked it!

[Scrubb]

I made a kale, peas, shrimp and left-over salmon soup again. Lots of wine in the broth this time. I liked it. Mr_S said it was super weird, but ate two bowls.

[Baz Faz]

I confess I'm not a great fan of soup but I have made a good one with celery, onion and tomato as a base; then chunks of white fish, prawns and some mussels. For liquid I used white wine and the liquid from the mussels.

[tiltedflipcurves]

www.eatingthaifood.com/tom-yum-soup-recipe/

[Scrubb]

That does sound good, Baz. I love soup, but Mr_S isn't as much of a fan so I don't end up making it all that often.

tfc, I cannot imagine why I didn't think of tom yum. I love it, and it's "light" and appropriate for summer.