Seafood Stew for Two

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Servings: 2
READY IN
27mins
Ingredients
  • 1⁄4 lb cod
  • 1⁄4 lb sole
  • 1⁄4 lb sea scallops
  • 1⁄4 lb large shrimp
  • 1⁄2 cup fish stock
  • 3 tablespoons olive oil
  • 2 garlic cloves
  • 2 roma tomatoes
  • 4 teaspoons dry white wine
  • 4 teaspoons basil leaves
  • 4 teaspoons parsley
  • 1⁄2 teaspoon cayenne
  • 1 tablespoon lemon juice
  • 1⁄4 teaspoon salt
  • 1⁄2 teaspoon pepper
Directions
  • Blanch Roma Tomatoes for about 3 minutes - You can do this using the microwave, or a vegetable steamer ahead of time that is already boiling. Alternatively, use canned San Marzano Tomatoes.
  • Prep all seafood by rinsing, and thawing if frozen.
  • Heat dutch oven or saucepan on low heat for 3 minutes and add olive oil.
  • Saute crushed garlic low heat for about two minutes being careful to not burn or brown excessively.
  • Add tomatoes, fish stock, wine. salt, pepper, and lemon juice to the pot, then simmer for about 10 minutes.
  • Add seafood and simmer for about 5 minutes until just done. Stir in the parsley and basil and serve immediately.
 

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