In this Croatian seafood stew, the ingredients are layered but not stirred to keep the delicate fillets intact. This recipe first appeared in our April 2014 issue with Brendan Francis Newnam's story Splendor of the Isles.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
Ingredients
- 1 cup packed parsley leaves
- 1⁄2 cup olive oil, plus more
- 1⁄4 cup fresh lemon juice
- 14 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. skinless monkfish fillets, pin bones removed
- 1 lb. skinless sea bass fillets, pin bones removed
- 10 oz. raw medium shrimp, peeled and deveined, tails removed
- 6 raw, unpeeled langoustines (optional), heads on
- 1 lb. Yukon gold potatoes, peeled and thinly sliced
- 2 small leeks, white and light green parts only, halved and thinly sliced
- 1 large red onion, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 cup dry white wine
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
ADVERTISEMENTADAD
Instructions
Step 1
Purée parsley, half the oil, the lemon juice, half the garlic, salt, and pepper in a food processor until smooth. Transfer to a bowl with monkfish, sea bass, shrimp, and, if using, the langoustines; toss to combine and chill 10 minutes.
Step 2
Grease an 8-qt. Dutch oven with oil. Toss remaining garlic, the potatoes, leeks, and onions in a bowl; spread 1⁄3 of the mixture in bottom of pan; add 1⁄3 each the remaining oil, the wine and the tomatoes. Remove shrimp and langoustines from marinade and set aside; arrange 1⁄3 of the remaining fish mixture over the top. Repeat layering and add 1 cup water; cover and boil. Reduce heat to medium-low; cook, shaking pan occasionally, but not stirring, until fish and vegetables are tender, 12–15 minutes. Add shrimp and langoustines; cover and cook until pink, about 5 minutes more.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
