New England Fish Stew
Ingredients
  • 1/3 cup butter
  • 3/4 cup finely chopped onions
  • 1 clove garlic minced
  • 3/4 cup diced celery
  • 2 cups fresh or bottle clam juice
  • 1 cup water
  • 2 16- oz. cans tomatoes
  • 1/2 teaspoon thyme
  • 1 bay leaf crumbled
  • 1/4 teaspoon saffron
  • Salt and pepper to taste
  • 1 pound whiting fillets cut into 2-inch slices
  • 1 pound cod fillets cut into 2-inch pieces
  • 1 pound scallops halved if large
  • 2 small cooked lobsters meat removed and chopped, or two cups lobster meat
Instructions
  1. Melt butter in a saucepot and saute onions until tender. Add in the garlic and cook until fragrant. Add the celery, clam juice, water, tomatoes, thyme, bay leaf, saffron, salt, and pepper. Bring to a boil and simmer for 10 minutes.
  2. Add in the whiting, cod, and scallops. Cook 8 minutes or until the fish is flaky. Add in the lobster meat, and heat until warmed through.
  3. Serve.
Recipe Notes

Adapted from The New York Times Heritage Cookbook, 1972.