Serious Eats: Recipes
Sunday Supper: Fish and Mussel Stew with Green Olives
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
This stew has many of the same ingredients of a bouillabaisse, but comes together with a few simple steps. Adding the fish in two stages allows the first addition to break down and fortify the tomato broth, and the second to add some meaty substance to the final product. This stew is great with a simple loaf of Italian bread, but would go very well with some thick pasta (like pappardelle) and a big green salad.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)