barbara-in-va
Well-known member
Fish Stew
Source: Tastes of Italia (Thanks Gay for the recommendation!) Nov 2006
This is from the Liguria region of Italy.
1/3 C olive oil
1 med onion, diced
4 garlic cloves, thinly sliced
1 celery stalk, diced
1 carrot, peeled and diced
1 C dry white wine
1 28oz can crushed tomatoes
1/2 lb red snapper, cut into bite sized pieces
1/2 lb halibut, cut into bite sized pieces
1/2 lb large shrimp, peeled and deveined
salt and pepper to taste
1 t oregano
water (for thinning if needed)
1/4 C chopped fresh parsley
In a large pot, combine olive oil, onion, garlic, celery and carrot. Cook on medium-low for 6 minutes. Add the wine and tomatoes and bring to a boil, then reduce heat to low and cook for 20 minutes. Add the fish and cook on medium for 10-12 minutes. Add shrimp and cook for 4-5 minutes. Add salt and pepper to taste, oregano, water if needed and parsley. Serve immediately with fresh bread.
Notes:
*Don't think I used anywhere near 1/3c olive oil, just made a thin film on pot bottom and that was enough.
*I only had a can of whole romas so I cut them up into small pieces which just melted into the stew.
*I was in a hurry so I dumped the fish and shrimp in together and they all cooked in less than 5 minutes (maybe my pieces were smaller than the recommended size?) Also for convenience used already peel and deveined shrimp.
*DH was ready for dinner so I never got the parsley stirred in.
*In a moment of amazing willpower I skipped the bread! (But, thoughts of hot, crispy garlic bread were nagging me the whole time......and still are)
Source: Tastes of Italia (Thanks Gay for the recommendation!) Nov 2006
This is from the Liguria region of Italy.
1/3 C olive oil
1 med onion, diced
4 garlic cloves, thinly sliced
1 celery stalk, diced
1 carrot, peeled and diced
1 C dry white wine
1 28oz can crushed tomatoes
1/2 lb red snapper, cut into bite sized pieces
1/2 lb halibut, cut into bite sized pieces
1/2 lb large shrimp, peeled and deveined
salt and pepper to taste
1 t oregano
water (for thinning if needed)
1/4 C chopped fresh parsley
In a large pot, combine olive oil, onion, garlic, celery and carrot. Cook on medium-low for 6 minutes. Add the wine and tomatoes and bring to a boil, then reduce heat to low and cook for 20 minutes. Add the fish and cook on medium for 10-12 minutes. Add shrimp and cook for 4-5 minutes. Add salt and pepper to taste, oregano, water if needed and parsley. Serve immediately with fresh bread.
Notes:
*Don't think I used anywhere near 1/3c olive oil, just made a thin film on pot bottom and that was enough.
*I only had a can of whole romas so I cut them up into small pieces which just melted into the stew.
*I was in a hurry so I dumped the fish and shrimp in together and they all cooked in less than 5 minutes (maybe my pieces were smaller than the recommended size?) Also for convenience used already peel and deveined shrimp.
*DH was ready for dinner so I never got the parsley stirred in.
*In a moment of amazing willpower I skipped the bread! (But, thoughts of hot, crispy garlic bread were nagging me the whole time......and still are)