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Mediterranean Fish Stew

Mediterranean Fish Stew From the Kitchen of:  Andrea Fessenden
 
1 lb. Striped Bass (or any firm, white fillet)
1 lb. Shrimp (shelled & deveined)
½  lb. Sea Scallops (halved horizontally)
2 T. Olive Oil
2 Large Yellow Onions (sliced)
2 Cloves Garlic (finely minced)
1 28 oz. Can Whole, Peeled Tomatoes
1 15 oz. Can Tomato Sauce
1 Cup Water
1 Cup Dry Red Wine		 3 Potatoes (peeled & cut in 1/2” cubes)
½ Cup Large Green Sicilian Olives (pitted and quartered) (can be omitted)
1 T. Dried Oregano
1 T. Dried Basil
1 Tsp. Crushed Red Pepper Flakes (can omit)
Salt & Pepper to taste
2 T. Fresh Parsley (chopped)
Parmesan Cheese (can omit)

  1. In saucepot over medium heat, heat olive oil. Add the onion and cook, stirring often, 3 minutes. Add the garlic and cook 1 more minute.
  1. Add the tomatoes, tomato sauce, water, wine, potatoes and olives. Bring to a boil, cover pot, and simmer about 25 minutes, or until the potatoes are tender.
  1. Add the herbs, crushed red pepper, salt & pepper.
  1. Add the fish fillet in as large a piece as possible. Simmer 5 minutes or so, breaking/flaking the fish into bite-sized pieces. Add the shrimp and scallops and simmer just a few more minutes, until the fish and scallops are opaque, and shrimp are pink.  Adjust seasonings.
Sprinkle each serving with Parsley, and if desired, grate parmesan on top.
Serve with crusty bread to soak up all the soup.
Serves 6-8.

 

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10 Marine Avenue
West Wareham MA, 02576-1408
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