Seafood Stew with Wine, Onions and Potatoes

This week we’ve got some very big yellow onions and lots of Yukon Gold potatoes. Initially I thought about making gnocchi, but Russet potatoes are the best for that purpose. So I decided to make a fish stew. My mom used to call it bouillabaisse. It’s not the actual French bouillabaisse but it’s a fish stew.

This is a great dish for impressing people, but at the same time it’s very easy to make and it’s flawless: there is no way to get it wrong. It is sophisticated and simple. And delicious.

Seafood Stew with Wine, Onions and Potatoes

6 servings

1 lb seafood:

any combination of white fish (1/2 lb at least), shrimp, small scallops, mussels or calamari. Sometimes I use only fish, today I used fish and shrimp.

1 large onion, sliced ¼” rounds

6 medium or 3 large Yukon Gold potatoes, peeled, cut in ½” slices, pre-boiled for 5 minutes

2.5 - 3 cups dry white wine

1 cup half and half

¼ cup chopped parsley

Kosher salt and black pepper to taste

In a large skillet arrange 1 layer of onions and potatoes and sprinkle some salt. Top with the fish, and sprinkle with salt and pepper. Add the wine and if you’d like, make some stock with the shrimp peel (about ½ cup) and add it with the wine. The liquid needs to cover the potatoes, but not necessarily the fish. Cook in high heat until it starts boiling, lower the heat, cover and simmer for 10 minutes (depends on the fish thickness). Add the rest of the seafood, if using. Cover and simmer for 5 to 10 minutes, or until the shrimp is done. Add the half and half and cook until it starts boiling. Remove from heat, check the seasoning, sprinkle with parsley and serve immediately with rice (I serve it with steaming hot basmati rice).