The Ferguson Recipes

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Father's Famous Fish Stew ๐ŸŒ„ ๐Ÿฝ๏ธ โฐ
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Fiesta Artichoke Dip ๐Ÿ’ค โณ
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Click to Start Gallery*
Dive into a coastal tradition with this hearty, aromatic fish stew that brings the ocean right to your dinner table. Vibrant with fresh vegetables, tender potatoes, and a flavorful broth of clam juice and white wine, this impressive dish delivers both visual appeal and satisfying taste. Perfect as a stunning first course or main event, it features a delightful combination of briny clams and delicate white fish that will transport you to seaside dining. Despite its gourmet appearance, this surprisingly straightforward recipe comes together with simple techniques that let the seafood shine. - Claude
*Serving suggestion only. ๐Ÿ˜‚ If an image doesn't look like it was taken by a monkey named Frank, it was AI generated and not the result of Frank's minimal culinary and/or photographic skills. Your recipes will not look like these images, unless you failed the "I'm not a robot" test!
Ingredients
2 tablespoons olive oil
2 green bell peppers, chopped
2 large carrots, peeled, thinly sliced
1 cup chopped onion
1 cup chopped celery
2 14 1/2-ounce cans ready-cut tomatoes
2 cups bottled clam juice
1 cup dry white wine

(continued in the next column โ†—๏ธ)

3 medium russet potatoes, peeled, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon cayenne pepper
24 small clams, scrubbed
2 pounds firm white fish fillets (such as red snapper or grouper), cut into 1-inch pieces
Chopped fresh parsley

Directions
Heat oil in heavy large pot over medium-high heat.
Add peppers, carrots, onion and celery and cook until vegetables are tender, stirring frequently, about 15 minutes.
Mix in tomatoes, clam juice and wine.
Add potatoes, garlic, oregano, bay leaf and cayenne and bring to boil.
Reduce heat and simmer until potatoes are tender, about 20 minutes.
You can make this a day ahead - just cover and chill, then bring to simmer before continuing.
Add clams to soup, cover and cook until clams open, about 5 minutes (discard any that do not open).
Add fish, cover, and cook until fish is cooked through, about 3 minutes.
Sprinkle with parsley and serve.
Servings
Serves 10
Nutrition Facts
Nutrition Per Serving - Calories: 225; Total Fat: 6g (Saturated Fat: 1g); Cholesterol: 60mg; Sodium: 580mg; Total Carbohydrates: 18g (Dietary Fiber: 3g, Sugars: 4g); Protein: 22g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
๐Ÿ’ฌ Uncle Dave says...
A great-looking and great-tasting first course. "Ask my Dad about the name," says Peter. "It's something of a family joke." Joe Tierney comes clean: "It's Suzie's creation; all I do is chop up everything into the right sizes and then throw it all into the pot."
๐Ÿง‘โ€๐Ÿณ The Cook:  Dave Ferguson ๐Ÿ”‘ Keywords: fish, seafood, stew, clams, soup
๐Ÿ—‚๏ธ Categories: ๐ŸŸ Fish & Seafood, ๐Ÿ†• New Recipes, ๐Ÿฅฃ Soups & Stews, ๐ŸŽ„ The Holidays
๐Ÿ“š Cookbooks: John Ferguson's Favorite Recipes, Uncle Dave's Cookbook, The TFR Cookbook
Recipe #1533 was added on April 24, 2025 and last updated on April 24, 2025.
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