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MEDITERRANEAN FISH STEW

 

The picture's from an old magazine.
But the recipe has been used over and over again
because it's just one of the tastiest seafood dishes ever!

A little on the pricey side,
usually as a nice treat for the seafood lover.

 

INGREDIENTS:

  • 8 large shrimp
  • 8 cherrystone clams
  • 8 large mussels
  • ½ pound red-snapper fillets
  • 4 medium potatoes (about 1 lb)
  • 1 medium-sized zucchini (about 8 ounces)
  • 1 small onion
  • 1 garlic clove
  • 2 tsp salad oil
  • ½ cup chicken broth
  • 1 28-oz can Italian plum tomatoes
  • ½ cup dry white wine
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tbsp chopped fresh basil

INSTRUCTIONS:

  1. Shell and devein shrimp, leaving tail part of shell on;
    rinse.
  2. Scrub clams and mussels with running cold water to remove any sand; remove beards from mussels.
  3. Cut snapper in 2-inch chunks
  4. Peel and cut each potato into quarters.
  5. Cut zucchini into bite-size chunks.
  6. Mince onion and garlic.
  7. In 4-quart saucepan, cook potatoes with water to cover until almost tender, about 15 minutes.
  8. Add zucchini; cook until just tender, about 5 minutes. Drain.
  9. Meanwhile, in 8-quart Dutch oven over medium heat, in hot salad oil, cook onion until tender.
  10. Add garlic, chicken broth, clams and mussels; heat to boiling. Cover and cook about 5 minutes
  11. Remove clams and mussels to large bowl as shells just open.
  12. To broth in Dutch oven, add tomaties with their liquid, wine, sugar, and salt; heat to boiling.
  13. Stir in clams, mussels, potatoes, suzzhini, shrimp, and red snapper; heat to boiling.
  14. Reduce heat to medium; cook, uncovered, until shrimp turn opaque and snapper flakes when tested, about 5 minutes.
  15. Sprinkle with chopped basil.

Serves 4.

THE SECRET:

This is the kind of dish that you have to serve right away, hot from the pot! Serve it with some fancy bread on the side.

 


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