Suitable for: flat- or round-cut Whiting, Whitefish, Buffalo, or other steaks.
Argentina is a main source of Atlantic whiting, and this recipe reflects some of the Spanish flavors retained in Argentine cooking. Use either steaks or filets for this dish. Steaks mean providing forks as well as spoons but lend a countrified touch to this homey dish. Provide crusty bread to soak up all the broth.
Medium soup pot (8-quart)
Tongs for fish
Large rimmed soup plates or big soup bowls
Small plate for any remaining bones
2 lb. whiting steaks (discard skin and large center bones)
Or 1 ½ lb. filets
Or l lb. whiting plus 1 lb. scallops (halved) or 1 lb. shrimp
3 Tbsp. oil, preferably olive oil
3 cloves garlic, minced
2 cups onion, peeled and chopped
2 cups sliced celery (include a few leaves)
2 cups fish stock
1 28-oz. can diced tomatoes in juice
2 cups dry white wine
(Not authentic but delicious!) 2 cans white beans, drained
In oil, wilt garlic, onion, and celery. Add fish stock, tomatoes and wine. Bring to a boil. Lower to medium heat, add fish and other seafood gently with tongs. Simmer 10 minutes, till fish just done. Add beans, simmer just long enough to heat.