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FMS: The Food Schmooze!
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Remember, never eat more than you can lift!


Episode Audio

49:11 minutes (23.61 MB)
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Chris Prosperi's Simple Fish Stew Recipe:

1 tablespoon olive oil

2 cups chopped onion

1 cup chopped fennel

1 cup chopped celery

1 cup diced fresh mushroom

4 garlic clove sliced

2 plum tomatoes chopped

1 tablespoon curry powder

½ teaspoon smoked paprika

1/8 teaspoon red pepper flakes

½ teaspoon celery salt

½ teaspoon dried thyme

½ teaspoon dried oregano

1 cinnamon stick

Peel of ½ an orange

2 bay leaves

1 cup white wine

1 – 8 ounce bottle Clam juice

4 cups Water

3 cups chopped potatoes

2 cups assorted chopped fish and shell fish (salmon, cod, snapper, shrimp, and crab meat)

4 tablespoons chopped fresh parsley


In a medium sized soup pot add the olive oil and chopped onion.  Put over med low heat and cook for 2 minutes. Stir in the fennel, celery, and mushroom and cook for 4 minutes stirring occasionally.  Add the sliced garlic and chopped fresh tomato and stir well. Combine the curry, smoked paprika, red pepper flakes, celery salt, dried thyme, and oregano together and stir into the pot. Cook for 30 seconds and add the cinnamon stick and bay leaves. Pour in the white wine and simmer until almost dry. Then add the clam juice and water and bring to a simmer. Add the chopped potatoes and return to a simmer. Cook for 45-55 minutes or until potatoes are soft.  Stir in the fish and chopped parsley cook until fish is just cooked. Adjust seasonings with salt and pepper.  Makes 4-6 portions.




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