Russell'S Fish Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Russell'S Fish Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Russell'S Fish Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 cup olive oil
• 4 stalks celery
• 1/2 onion, diced
• 3 carrots, diced
• 3 cloves garlic, diced
• 1 (14 ounce) can stewed tomatoes
• 2 1/2 cups water
• 1 cup white wine
• 1 (8 ounce) bottle clam juice
• 1/4 cup sherry
• 2 cubes chicken bouillon
• 1/2 teaspoon red pepper flakes
• salt and pepper to taste
• 1/2 bunch cilantro
• 1/2 pound medium shrimp -
• peeled and deveined
• 1/2 pound white fish, cut into
• small chunks

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat the oil in a large pot over medium heat

Step 2: Technique & Execution

Mix in the celery, onion, carrots, and garlic

Step 3: Technique & Execution

Cook and stir until onion is tender

Step 4: Technique & Execution

Stir in the tomatoes, water, wine, clam juice, and sherry

Step 5: Technique & Execution

Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper

Step 6: Technique & Execution

Bring to a boil, reduce heat to low, and simmer 1 hour