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Fish Stew

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 3 large shallots, roughly chopped
  • 4-6 garlic cloves, cut in half or roughly chopped
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 1/3 cup chopped parsley
  • 1/4-1/2 teaspoon red pepper flakes
  • 1 cup dry white wine
  • 1/2 cup clam juice
  • 1 cup water
  • 1 cup chopped tomatoes, canned or fresh
  • 1/2 pound scallops
  • 8 large shrimp
  • 1 large salmon steak or any filet of fish that is very fresh, cubed
  • Salt and pepper to taste
 

Method

Melt butter with oil over medium heat.

Slowly sweat the shallots, garlic, red pepper flakes and thyme, salt and pepper around 6 or 7 minutes.

Add the wine, clam juice, water and bay leaves. Allow to simmer for 25 minutes.

Check flavor, if it is too intense add more water. Add tomato and allow to simmer for a few more minutes. You can keep this at a low simmer for up to an hour, or as little time it takes to heat and allow flavors to blend. Do not allow liquid to become too reduced.

Add the fish and cover for around 5-7 minutes, until fish is just cooked through. Add parsley.

Remove bay leaves.

Serve with a crusty bread and salad.

Serves: 2 as main course

Contributor: Marisa Viola

more seafood recipes     more scallops recipes      more shrimp recipes  

 

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