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In a rich tomato
broth, this around-the-world fisherman’s stew features new potatoes, zesty
lemon and fresh herbs, resulting in a satisfying seafood experience.
1 medium onion, chopped
2 carrots, sliced or diced
2 celery sticks, sliced
2 tbs olive oil
3-4 garlic cloves, sliced
Salt and pepper to taste
2 tbs tomato paste
15 oz can of diced tomatoes
32 oz chicken broth/stock (low sodium)
2 tsp dried herb blend (like herbs de Provence)
½ tsp dried red pepper flakes
1 lb new potatoes halved or quartered to be roughly the same size (skins
left on)
1 lb seafood: combo of cod, tilapia, shrimp and calamari
¼ cup chopped dill
½ cup chopped parsley
Zest of one lemon (and some juice to your liking)1-2 tbs butter
Over medium heat, sauté the onion, carrot and celery in the olive oil in a
large Dutch oven or stock pot. Add the sliced garlic and season with salt
and pepper. Stir in the tomato paste until it is slightly melted and mixed
throughout the vegetables.
Add the can of diced tomatoes, the chicken broth, dried herbs and red
pepper flakes. Add the potatoes, bring to a simmer and cover allowing to
cook while prepping the fish – about 15 minutes (this will also depend on
how small you cut your potatoes).
Cut the white fish (cod, tilapia, or whatever you like) into 1-inch pieces
– in recipe testing we used 6 to 7 ounces of each; peel and de-vein the
raw shrimp, will need approximately 4 to 6 ounces; slice the calamari,
approximately 4 to 6 ounces.
Check the stew, if the potatoes are soft, add the white fish first, cover
and let cook while you chop the dill and parsley. Uncover and add the
shrimp, calamari and herbs. Zest the lemon and add after the shrimps have
curled and turned pink (will take just a few minutes.) Remove from heat
and finish the stew by adding the butter – this provides a nice depth of
flavor to the finished stew.
Serves 6 to 8
Copyright 2008.
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