Mediterranean Seafood Stew

On a misty, overcast day much like today and many years ago now, I found myself sitting on a ferry headed across part of Lake Erie. We were in Ohio for the week, and since we were a day early for the tournament we were going to, we decided to be a bit touristy. The funny thing about that, however, was that we were visiting the Great Lakes during the off season. Tourists don't usually visit in mid-April, I guess (although I would highly recommend it).

We ended up at a charming little place called Kelly's Island. Old, gigantic houses, boats, a few little shops, and a winding road- it was an ideal place. Many things were closed, so we ended up driving around the island a bit. We saw some really cool things, like the leftover structure of an old house, and an ancient, retired cemetery with stones mostly dating back to before Civil War.  There aren't too many things from around the time of the Civil War in my part of the country.

Before we left, our group stopped at a little diner for lunch. I had a bowl of lobster chowder and remember it being one of the most amazing things I had ever eaten. It still ranks in my top 5.

Even though the stew I made was really nothing like the lobster chowder, I was reminded of our trip and the little island. I know there are probably down sides to living in a place like that, like always having to take the ferry or occasionally having a group of young tourists wandering around taking pictures, but in my mind it seems like a rather ideal place to live. Especially since then I could eat lobster chowder whenever I wanted.

Back to my Mediterranean stew. It was so perfect for the cold, wintry day when I made it. We've had a lot of those lately since Spring has been so slow in coming. This stew is simple to throw together and healthy, yet hardy and very filling. I have a thing for croutons, so while the soup was finishing up on the stove, I quickly made a batch by tossing some bread cubes with olive oil, onion powder, and a little thyme. Just bake them until they are nice and crunchy.

Mediterranean Seafood Stew
Serves 4

1 can (28 oz.) whole tomatoes
3 tablespoons olive oil
1-2 large bulbs fennel, thinly sliced
1 bunch scallions, whites and greens thinly sliced
3 cloves garlic, thinly sliced
1 lb. Yukon gold potatoes, cut into 1/2 inch pieces
salt and pepper
1 lb. skinless, boneless firm white fish, cut into bite sized pieces

To garnish:
Croutons
Shredded cheese, such as parmesan or pecorino-romano
Fennel fronds

1. In a bowl, crush the tomatoes then strain the liquid off, reserving until later. Use your hands if you need to or a spoon or potato masher.

2. In a large saucepan, saute the fennel and white scallions in the olive oil over medium-high heat. Stir occasionally and cook until lightly browned, about 8 minutes. Add the garlic slices and saute for about 1 more minute.

3. Add the strained tomatoes and cook for about 5 minutes, until the mixture is thick. Add the potato pieces, the reserved tomato liquid, and about 4 cups water (Use enough water to cover the potatoes). Season well with salt and pepper. Bring the mixture to a boil, then reduce the heat to medium or medium-low and simmer until the potatoes are tender, about 30-40 minutes.

4. When the potatoes are done, gently stir in the fish chunks and the green scallion pieces. Simmer for about 5 more minutes or until the fish is cooked through. Garnish with the croutons, cheese, and fennel fronds. Serve with warm toasted bread. Enjoy!

Recipe from EveryDay with Rachel Ray Magazine.