Seafood Stew
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves (crushed)
- 6 roma tomatoes (peeled and seeded, cut into thin strips)
- 1 cup homemade fish stock (purchased seafood stock or clam juice) ? Tasty tip
- 1/2 cup dry white wine
- 1 lb filet (skinned saltwater fish, snapper, sole, halibut, cod cut into 2 inch chunks)
- 16 shrimp (large peeled and deveined raw)
- 16 sea scallops
- 1/2 cup fresh basil leaves (finely shredded)
- 1/2 cup flat leaf parsley (chopped)
- Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned. Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood) Add the fish and seafood and simmer for about 5 minutes until just done (Don't over cook!). Stir in the parsley and basil and serve immediately ( with that crusty bread!!)
extravirgin olive oil, garlic, roma tomatoes, fish, white wine, filet, shrimp, scallops, fresh basil, flat leaf parsley
Taken from www.epicurious.com/recipes/member/views/seafood-stew-53002901 (may not work)