10th Avenue Tilapia Stew

I love soups of all stripes whether they come with tripe or beef, seafood or pork, soups are delicious. I have met very few soups that I do not like, and those that I have not liked are usually French. Go figure.

So, today I scanned the web for some inspiration, and I took note of what flavors folks suggested should go together, and I decided, in honor of Halloween, to conjure up a creation of my own.

And the result has been a fantastic fish stew that I will be making on a regular basis. This is a lighter soup that will bring a smile to your lips and a warm feelin' in your belly.

10th Avenue Tilapia Stew

3 Tilapia Fillets cubed
1/2 pound squid sliced
1 quart fish stock
1 red onion diced
1 jalapeno
4 cloves garlic
2 bunches green onions diced
1 turnip
1 parsnip
1 carrot
3 red potatoes
1/2 cup chopped celery
1/2 tsp thyme
1/4 tsp ground sage
1 tsp crushed red pepper
1 corn on the cob halved
1/4 cup olive oil
1 red bell pepper diced
1/2 cup diced basil
1 cup white wine

To begin, in a large skillet saute the garlic, red onion, jalapeno, and basil in the olive oil over high heat for five minutes, stirring frequently.

In a large soup pot, combine the remaining ingredients except for the fish and squid. Once the saute is finished add that to the pot as well. Add enough water to the pot to make sure that all of the vegetables are covered. With the soup stock you shouldn't need too much water.

Simmer the soup over medium high heat for 20-30 minutes to allow time for the vegetables to soften. Then, add the shrimp and fish. Cover and simmer for another 20-30 minutes or until the fish is flaky to the touch.

Salt, eat, and enjoy.

This delicious and healthy soup will easily feed two people for days and six to eight people until they are stuffed to the gills. The price of the soup should run you about $15-$18 depending on the price of the tilapia. Squid is amazingly cheap.