Happy Whip It Up Wednesday!

If you have been following our Whip It Up Wednesday recipes for the month of February you’ll know that I called upon the cooking talents of LYL Coach Rachel Hogan to help whip up some delicious soup and stew recipes.

I’ve known Rachel since 2006. We first meet as waitresses at a local fine dining restaurant here in St. John’s called Magnum & Steins. We both share a passion for cooking and owe a lot of what we have learned to our years of experience watching restaurant chefs in their kitchens experimentally with new flavors and whipping up amazing creations that keep restaurant guests coming back.

Today’s LYL creation is no exception, it’s inspired by a hearty seafood soup that we both had the pleasure to serve and enjoy as waitresses at Magnum & Steins over 6 years ago. It was by far the most popular dish on the appetizer list. It was not uncommon for guests to be wowed by the portion size and hardiness of this soup, so much so that we often served it as a main dish at lunchtime.

So today we have added our personal LYL flare to one of our personal favorite seafood soups to create a delicious dish that we decided to call a stew due to the sheer heartiness of this flavorful and aromatic dish.


Aromatic Fish Stew


  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 4 large garlic cloves, minced
  • Leaves of 4 sprigs parsley, minced
  • 4 anchovy fillets, rinsed and chopped (see picture below)
  • 1 28 oz can of whole organic tomatoes (no salt added) – drained and roughly chopped
  • 1 ½ cups dry white wine
  • 2 ½ cups water
  • Salt and freshly ground pepper
  • A few large strips of orange zest
  • 1 tsp saffron threads (see picture below)
  • 2 – 3 lbs of fish – I used tilapia and bay scallops







 (Anchovy fillets can be tricky to find. We found in at Sobey’s inbetween the cheese and sour cream isle)

                                                                                                                                                                                                                             (large strips of orange zest and saffron threads. Saffron can be found in the spice isle of your grocery store)


  • Heat the oil in a large, heavy-bottomed soup pot over medium-low heat and add the onions, celery, garlic and carrot. Cook, stirring, until thoroughly tender, about 10 to 15 minutes, and add the parsley. Continue to cook for another few minutes.
  • Stir in the anchovies and the tomatoes. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is aromatic.
  • Stir in the wine, raise the heat and bring to a boil. Boil 5 minutes, stirring often. Add the water and bring to a simmer. Add salt, about 1-1/2 to 2 teaspoons, reduce the heat to low, and simmer uncovered for another 15 minutes, stirring often.
  • Stir in the orange zest, fish and saffron, and simmer uncovered for about 15 minutes. Add pepper, taste and adjust salt, and stir in some more chopped parsley. Remove the orange peel and serve.


Besure to leave us your thoughs on this delicious dish, and let us know what kind of dishes you’d like to see more of in March.

Happy Cookin’ Clean & Lean!