In different parts of the world, this dish is simply called “seafood chowder”. In Belgium we ate a similar dish known as “waterzooi“. I decided that I had small amounts of fish, shrimp and scallops that were not enough to cook separately and once again I turned to Pinterest to see what were the possibilities. The resultant stew/chowder/bouillabaisse/waterzooi was great!
The photo below is from Pinterest, showing oysters, lobster, etc. accompanied the original recipe. Choose whatever seafood you can get at the store…
- 3 Tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 celery stalks, chopped
- 1 carrot, chopped
- 6 small potatoes, chopped
- 1 small bulb fennel, trimmed and chopped* OPTIONAL
- pinch saffron
- 4 cups fish or vegetable broth
- 1 14.5 ounce can crushed tomatoes
- salt and pepper to taste
- 1-pound fresh cod or another fish of choice, diced
- 8 raw shrimp, shells on
- 8 littleneck clams* OPTIONAL
- 8 mussels* OPTIONAL
Garnishes and accompaniments: Chopped fennel fronds, chopped parsley, slices of toasted baguette.
To make rouille, combine one minced garlic clove, a 1/4 cup of finely minced jarred roasted red pepper, and cayenne pepper with 1/4 cup mayonnaise.
1 Heat olive oil in a Dutch oven or other heavy-bottomed pot over medium high heat. Add onion, garlic, celery, carrots, potatoes, fennel and saffron until translucent. Add tomatoes and fish broth and bring to a boil. Cook stew until thickened, about 20 minutes. If you’re planning to serve the stew immediately, continue to step 2. If serving later, allow stew to cool completely and store refrigerated in an airtight container for up to 24 hours. When ready to serve, bring back to a simmer over medium heat before continuing to step 2.
2 Lower heat to simmer and add fish, adjusting heat to keep the liquid bubbling gently. Add cod or other diced fish first. Follow with clams about 5 minutes later. Finally, add the shrimp and mussels. Cover the pot and continue simmering until clams and mussels are open and shrimp is pink.
3 Adjust salt and pepper to taste. Ladle stew into bowls and serve with toasted bread slices and rouille sauce.