(American fish and seafood
stew)
3-5 servings
INGREDIENTS
Firm
white fish fillets 450
gr
Cooked
crab meat 225
gr
Mussels 340
gr
Shrimp 200
gr
Olive
oil 20
ml
Onions,
chopped 1
each
Garlic,
minced 2 to 3 cloves
Crushed
tomatoes 400
gr
Red or
white wine 120
ml
Fish or
shellfish stock 350
ml
Parsley,
chopped as
needed
Basil,
chopped as
needed
Salt and
pepper to
taste
METHOD OF
PREPARATION
- Mise
en place
2.
Cut the fish fillets into bite-sized chunks.
Peel and devein the shrimp. Set all the seafood aside.
3.
Heat the olive oil in a large pot over
medium-high flame. Add the onion and sauté until translucent, 3 to 4 minutes.
Add the garlic and sauté for another minute.
4.
Add the tomatoes and wine and cook until the
liquid is reduced by about half in volume. Add the stock, parsley, basil, salt
and pepper. Bring to a boil, then reduce heat to medium and simmer for 15 to 20
minutes.
5.
Stir in the fish and shrimp and simmer for about
3 to 5 minutes. Next add the crab and mussels, pushing them down into the soup
a little. Cover the pot and simmer for another 3 to 4 minutes, or until the
mussels are cooked through.
6.
Scoop the stew into large bowls, garnish with
a little chopped parsley and serve with thick slices of bread.
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