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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Found this recipe many years ago in a local charity cookbook. It is very easy to put together and can be adapted to taste. Has always been well received by guests and family. We do omit the fennel because of our tastes. Ingredients:
1 lb haddock |
1/2 lb shrimp, peeled and de-veined |
1/2 lb scallops |
1/4 cup olives or 1/4 cup vegetable oil |
1 stalk celery, diced |
2 medium onions, chopped |
6 green onions, chopped |
2 garlic cloves, minced |
1/2 teaspoon dried thyme |
1/2 teaspoon ground fennel |
2 inches piece orange peel |
28 ounces plum tomatoes with juice |
1 cup dry white wine |
1 cup chicken stock |
1 bay leaf |
1 pinch cayenne (or to taste) |
1/2 cup fresh parsley |
Directions:
1. Heat oil over medium heat in a stainless steel saucepan.
2. Add celery, onion, green onions and garlic.
3. Cook five minutes until soft.
4. Stir in thyme, fennel, orange peel, tomatoes, wine, chicken stock, bay leaf and cayenne.
5. Simmer, covered, about 25 minutes Stir occasionally, breaking up tomatoes.
6. About 20 minutes before serving, add haddock, cut in pieces, scallops and shrimp.
7. Simmer about 15 minutes.
8. Remove peel and bay leaf. Serve.
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