Cooking with Oonagh - Free Recipe



Neptune Stew

Neptune Stew

We tasted this fish stew when we were in Syracuse this summer at a Deli known as 'Brooklyn Pickle'. The food was obviously fresh, and the lines were out the door. I came home and left out the clams (don't know whether I've been unlucky with clams and mussels or do I truly have an allergic reaction to them - so I prefer to avoid them). Then I made it the way I wanted it to taste. Add sliced green olives and/or capers if you want.

This would be great for a party get together, make the stew/soup the day before and leave it to gently reheat in a slow cooker. Serve with crusty bread, salad bowl and selection of cheeses as well as one of my evil desserts and you will have a fabulous party.

I suppose with a tomato base, in New Hampshire we would be inclined to call this a Manhattan chowder. But I like the name Neptune Stew.

Ingredients - 6 generous portions

  • 1 large onion, peeled and finely chopped
  • 4 stalks/ribs of celery, washed and finely chopped
  • 2-4 cloves garlic, peeled and finely crushed
  • 2 tbsp olive oil
  • 28 oz can of coarsely chopped tomatoes - not puree or ground. Just buy can of ordinary tomatoes and squish between your fingers.
  • 1 c of water poured into tomato can, swish around.
  • 1 bell pepper, seeded and cut into 1" squares - do a mix of colors if possible.
  • ½ lb mushrooms, washed, halved and sliced
  • ¼ c tomato ketchup
  • 1 tsp chicken stock concentrate or stock cube
  • freshly ground pepper
  • freshly ground nutmeg
  • 2 tbsp sherry - optional
  • ½ lb bay scallops - the tiny scallops or sea scallops, quartered
  • ½ lb small shrimp cooked or raw, thawed and peeled
  • 6 oz can of crab drained, or a few fresh clams or ½ lb fresh salmon cut in small cubes
  • can baby sweet corn sliced
  • 1 tsp thyme - optional
  • fresh finely chopped parsley


1. In a large non-stick pan, mix onions, celery, garlic and olive oil, cook over gentle heat for about 10 minutes until soft.

2. Add tomatoes, tomato water, peppers, mushrooms, tomato ketchup, stock concentrate, and pepper, bring to the boil, turn down to a simmer and cook, covered for about 20 minutes until all vegetables are soft.

3. Add the raw fish, sherry and sweet corn and simmer gently for 5 minutes. Then add already cooked fish. Add freshly grated nutmeg. Stir in, turn off heat and leave to sit for about 10-15 minutes to heat through thoroughly and allow flavors to blend. Taste and adjust seasonings. Serve with sprinkling of fresh parsley.


I have not added any salt due to stock concentrate. You need to judge for your own taste. This is a thick soup/stew. Add some cream or milk to make it thinner if you want.

© 2000-2005 Royal Temptations

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.
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