Dad's Favorite Seafood Stew
★★★★★
PREP TIME
25 minutes
COOK TIME
17 minutes
SERVES
4 to 6
Ingredients
1/3 cup
extra virgin olive oil
4
crushed garlic cloves
6
peeled and seeded roma tomatoes cut into thin strips
1 cup
homemade fish stock, purchased seafood stock or clam juice
1/2 cup
dry white wine
1 pound
skinned saltwater fish fillets (snapper, sole, halibut, cod) 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
Instructions
- Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.
- Add the tomatoes, stock, and wine, and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead—just reheat before adding the seafood.)
- Add the fish and seafood and simmer for about 5 minutes until just done (be sure not to overcook!). Stir in the parsley and basil and serve immediately (with that crusty bread!).
