Slow Fish 2021 Virtual Gathering

Although this year’s event is virtual, Slow Fish 2021 — from March 18-27 — brings together seafood lovers and fisherfolk from across North America and around the world.

Enjoy these fish-forward resources that we’ve put together in the spirit of Slow Fish.

LEARN: Good, Clean, and Fair Seafood
Learn how to think about buying fish the same way you think about buying produce at the farmers’ market. The One Fish Foundation’s Colles Stowell explains where seafood comes from — and why it matters — and offers tips for finding your local catch: bit.ly/3bPZNvr

WATCH: The Wild
In his 2019 film, “The Wild,” fisherman/filmmaker Mark Titus returns to the wilds of Alaska where the people of Bristol Bay and its storied salmon runs face devastation if a massive copper mine is constructed. Learn more about the film and how you can watch it at www.thewildfilm.com

COOK: Take it Easy Fish Stew
Makes 4 servings

Ingredients:
6 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 large garlic cloves, minced
2/3 cup fresh parsley, chopped
1 14-ounce can of whole or crushed tomatoes with their juices
2 teaspoons tomato paste
8 oz of clam juice (or shellfish stock)
1/2 cup dry white wine (like Sauvignon blanc)
1 1/2 pound fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
Pinch of dry oregano
Pinch of dry thyme
1/8 teaspoon Tabasco sauce (or more to taste)
1/8 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon of salt, plus more to taste

Directions:
Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir for 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning —salt, pepper, oregano, thyme, Tabasco. Add more salt and pepper to taste. Ladle into bowls and serve with crusty bread.

For a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open.