Cape Cod Fish Stew, a Summer Staple

The Story: When it's summer in Cape Cod, you know there's often a big pot of fish stew simmering away at my house. It's a relatively cheap, super healthy, and incredibly delicious way to feed the inevitable summer gatherings than gather on our back porch, drinking white wine and beer and demanding to be fed. Jerry, the resident old cantankerous perma-bachelor who often...uh...graces our table, even demands it in take-out form quite often. I like to make it with fresh cod, but any firm white fish will do-- I've made it with frozen tilapia and it's just as delicious. Garnish with some garlic bread, fresh Parmesan, and steamed mussels and clams and you have yourself one hell of a meal.

The Ingredients: (serves 6, modify as necessary, or enjoy the next day)

• 2-3 lbs firm white fish, rinsed and dried (it works with more or less, so do what you can afford)
• 3 cans stewed tomatoes, with liquid
  
• 1 zucchini, cut in thick chunks
• 2 handfuls baby bella mushrooms, cut in chunks
• 1 diced medium yellow onion
• 5-6 cloves of garlic, pressed
• 1/4 cup olive oil
• 1/2 cup decent Italian red wine
  
• 2 handfuls fresh basil leaves
• A couple bay leaves
  
• 1 handful fresh parsley, chopped
• 2 teaspoons red pepper flakes

The Cooking:

Saute the onion and garlic in the olive oil with some salt until clear. Simultaneously saute the mushrooms in a splash of water and red wine until cooked. Set them aside, with their broth. Add the tomatoes, red wine and all spices to the onion and garlic, adding a bit more olive oil. Simmer for 10 minutes. Add the mushrooms and broth and simmer 2-3 minutes while stirring. Add the fish and cook, breaking up into chunks as it cooks (will take only about 5 minutes, depending on fish type used). Add the zuccini, simmer for 8-10 minutes while salting and peppering to taste. A tablespoon of butter can be added for depth as necessary. After salting and peppering, you're done!

The Serving:

Down the cape, we serve it in shallow, wide bowls, with chunks of delicious garlic bread and freshly grated parm flakes sprinkled over it. Toss some steamed mussels and clams on top and you might as well be in heaven.