Creators
Samara Pardi
Description
This seafood stew is a delightful blend of fresh fish, mussels, and prawns, simmered with aromatic vegetables and herbs for a comforting and flavorful dish perfect for any seafood lover.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Halibut | 4/7 lb | fresh, cubed |
Mussels | 3/7 lb | washed |
Bay Scallops | 2/7 lb | or fresh prawns |
Prawns | 3/7 lb | if not using bay scallops, fresh, peel on and deveined |
White Onion | 4/7 | large, chopped |
Fennel | 4/7 | bulb, medium, chopped |
Celery | 2 2/7 stalk | chopped |
Garlic | 3 3/7 clove | minced |
Lemon Rind | 4 strip | 7 strips is about 1 small lemon |
Canned Diced Tomatoes | 4/7 large can | 28 oz can, in juice |
Clam Juice | 4/7 small bottle | |
Chicken Stock | 1 5/7 cup | |
Dried Oregano | 4/7 tbsp | |
Olive Oil | 4/7 tbsp | |
Salt | 2/7 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Heat olive oil in a large stock pot or dutch oven. Add onion and celery and cook until slightly soft, about 5 minutes.
- Add fennel and oregano and season with salt & pepper. Cook for another 5 minutes.
- Add clam juice and simmer for 5 minutes.
- Add stock, tomatoes in juice, garlic and lemon and stir. Cover and simmer for about 30 minutes.
- Bring to a low boil and add fish, mussels and scallops (OR shrimp). Simmer for about 6 minutes, until mussels open and scallops OR shrimp cook through. Discard any mussels that haven’t opened.
SUGGESTIONS
- You can use any type of seafood, really, as long as its size, and therefore cooking times, can be matched. I’ve thrown in clams and squid at times when I couldn’t find good mussels.
- Choose a fish that isn’t too flaky and can hold up to simmering in liquid without falling apart.
- The pictures for this recipe shows halibut, scallops and mussels.