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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Excellent seafood stew. Ingredients:
3 tablespoons olive oil |
2 medium onions, finely chopped |
3 cloves garlic, minced |
1 -2 teaspoon dried oregano |
2 lbs medium shrimp, peeled and deveined,shells reserved |
2 cups dry vermouth |
1/2 cup minced fresh parsley |
2 bay leaves |
4 cups fish stock (or 2 c. clam juice plus 2 c. vegetable stock) |
salt and pepper |
1 (28 ounce) can tomatoes, drained and coarsely chopped |
1/2 teaspoon red pepper flakes |
1 1/2 lbs mixed fish fillets, skinned,picked over for bones,and cut into 3 inch pieces (such as red snapper, sea bass, or scrod) |
1/4 cup packed shredded fresh basil |
Directions:
1. In a big pot, heat oil over medium heat.
2. Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
3. Increase the heat to high, add the reserved shrimp shells.
4. Cook, stirring frequently, until the shells turn pink; about 1 minute.
5. Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
6. Add in the parsley, bay leaves, and stock.
7. Return to a boil; lower heat, cover, and simmer for 30 minutes.
8. Take a fine-mesh sieve and strain the stock into a large saucepan.
9. Add salt and pepper to taste.
10. Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
11. Reduce to low heat and simmer, uncovered for 15 minutes.
12. Add in the fish and simmer for 3 more minutes or until the fish become opaque.
13. Add in the shrimp and stir gently to make sure they are submerged in the stock.
14. Cook about 3 minutes or until the fish are pink.
15. Add in the basil and more salt and pepper if needed.
16. Serve immediately.
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