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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Food columnist Renee Enna published this recipe which relies on less-expensive ingredients to create a toothsome fish stew. She suggests using whatever firm white fish is on sale, shredded crab to thicken the stew, and mushrooms to provide texture in place of shellfish. Serve with a crusty bread. I've made the salt optional and suggested low-sodium tomatoes to try to reduce the sodium level, Ingredients:
2 tablespoons olive oil |
1 1/2 cups chopped onions |
1 cup sliced mushrooms |
1 tablespoon mixed italian herbs |
1 garlic clove, minced |
1/4 teaspoon salt (optional) |
1/4 teaspoon red pepper flakes |
fresh ground black pepper |
2 (16 ounce) cans low-sodium diced tomatoes, with their liquid |
1/3 cup dry red wine (or to taste) |
12 ounces white fish fillets (mahi-mahi, halibut, cod suggested) |
1 (6 ounce) jar roasted red peppers, drained and chopped |
1 (6 ounce) can all-white crabmeat |
8 -12 cooked shrimp, tails removed (optional) |
1 teaspoon sugar (optional) |
chopped fresh parsley (garnish) |
Directions:
1. Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes.
2. Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes.
3. Stir in the tomatoes and wine and heat to a boil.
4. Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes.
5. Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes.
6. Taste - if acidic, add the sugar.
7. Serve garnished with the parsley.
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