Midwestern Fish Stew

Ingredients

This Midwestern adaptation of the French Matelote incorporates the flavors and ingredients commonly found in Midwestern American cuisine. While the original Matelote often uses red wine, the Midwestern Fish Stew incorporates white wine, which pairs well with the delicate flavors of freshwater fish. Additionally, the stew showcases the abundance of freshwater fish found in the Midwest, such as walleye or catfish, instead of the traditional European fish varieties. We alse have the original recipe for Matelote, so you can check it out.

• 1 lb (450g) freshwater fish fillets (walleye, catfish, or similar) 1 lb (450g) freshwater fish fillets (walleye, catfish, or similar)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 26g, 4g
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, sliced carrots, and cubed potatoes. Sauté for 5 minutes until the vegetables start to soften.
2. 2.
   Add the minced garlic and cook for an additional minute.
3. 3.
   Pour in the white wine and let it simmer for 2 minutes to allow the alcohol to evaporate.
4. 4.
   Add the fish or vegetable broth, bay leaf, and dried thyme to the pot. Season with salt and pepper to taste.
5. 5.
   Gently place the fish fillets into the pot, ensuring they are submerged in the broth. Simmer for 10-15 minutes until the fish is cooked through and flakes easily.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Ladle the Midwestern Fish Stew into bowls and garnish with chopped fresh parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and free from any unpleasant odor. If walleye or catfish is not available, you can substitute with other freshwater fish varieties commonly found in the Midwest, such as perch or bass.

Tips & Tricks

• For a richer flavor, you can add a splash of heavy cream or a dollop of sour cream to the stew just before serving.
• Serve the Midwestern Fish Stew with crusty bread or cornbread to soak up the delicious broth.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability. Adding celery or sweet corn can be a delightful variation.

Serving advice

Serve the Midwestern Fish Stew in deep bowls, allowing the flavors to meld together. Accompany it with a side of freshly baked cornbread or a slice of warm crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the Midwestern Fish Stew with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in rustic bowls to enhance the cozy and comforting feel of the dish.