Donna Dooher’s Famous Make-Ahead Fish Stew Recipe

Renowned restauranteur, chef, author and host of the Food Network's The Cookworks, Donna Dooher shares her comforting fish stew recipe in the April 2009 issue of House & Home.

6 cups fish broth (or chicken or vegetable broth)
1/2 cup white wine
1 pinch saffron threads
1 head roasted garlic cloves
1 lb. red-skinned baby potatoes, halved
2 leeks, sliced
2 bunches baby carrots, peeled
1/2 lb. green beans, trimmed
2 lb. medium shrimp, peeled and deveined
1 lb. bay scallops, patted dry
1 lb. grouper, seared and cut into 1-1/2″ pieces
2 pints cherry tomatoes, oven-roasted
Salt and pepper
Lemon wedges


Step 1: Bring broth to a boil then reduce heat to simmer. Add wine, saffron threads and garlic. Remove from heat, cover and let steep 10 minutes.

Step 2: Return to simmer, add potatoes, leeks and carrots, and cook 15 minutes. Add green beans, cook 2 minutes. Add shrimp, scallops, grouper and cherry tomatoes, cook 3 minutes. Season with salt and pepper.

To serve: Portion vegetables and seafood into six warmed bowls. Cover with hot broth. Finish with a lemon wedge and chopped parsley if desired.

Read more about Donna Dooher on the the Food Network website.

Virginia Macdonald