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Meal Type

Cuisine

Seafood Stew

Featured in the February 2017 Hookui.

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Ingredients:

Seafood Stew

  • 1/3 cup extra virgin olive oil
  • 4 crushed garlic cloves
  • 6 peeled and seeded Roma tomatoes, cut into strips
  • 2 cups fish stock or clam juice
  • 1/2 cup dry white wine
  • 1 pound skinned saltwater fish filets, cut into 2 inch chunks
  • 16 large peeled and deveined raw shrimp
  • 16 sea scallops
  • 1/2 cup finely shredded fresh basil leaves
  • 1/2 cup chopped flat leaf parsley

Directions:

Heat the oil in a 6-quart Dutch oven. Add garlic and sauté on very low heat for two minutes, or until garlic is fragrant but not browned. Add in tomatoes, stock and wine and simmer for about 10 minutes. Add in the fish and seafood; simmer for about 5 minutes, until just done. Stir in parsley and basil, add salt and pepper as needed, and serve immediately. (Broth can be prepared a day ahead of time; just cool and refrigerate it. When you’re ready to use it, reheat and add seafood and seasonings.) Recipe serves 6.

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