Jul 10, 2006
Fisherman’s Stew
This recipe is easy to make and you can “stew” any combination of fish and shellfish in the broth. Serve with crusty French bread and with any starch – roasted potatoes, rice, or Pasta! Enjoy!
Start with:
2 Tbl olive oil
2 cups diced or julienne onion
1 cup diced celery
1 cup diced peppers (red, green, &/or yellow)
Saute onions and when soft add the garlic and other veggies – saute until tender and add all the following :
1 quart diced tomatoes – canned or fresh
1 quart tomato sauce
1 cup red wine
1 cup water
3 cups clam or fish broth
2 Bay leaves
1 Tbl fresh minced oregano
1/2 tsp each: seed, black pepper, rosemary
pinch chili flakes
1 tsp salt or to taste
Combine and simmer for 15 – 20 minutes and either cool for later use – or add seafood at this time.
This recipe makes about 1 gallon of stock – which should be enough for 12 or more large bowl servings.
Enjoy!
