Seafood Stew is one of those impressive restaurant meals that is actually quite affordable and not too tricky to make at home. Luckily I had a chef on hand to dispel any anxieties I had about cooking shellfish but I assure you, you can do it too.
serves 2
- 2 1/2 tbsp butter
- 1/2 yellow onion
- 3 small smoked dried roasted tomatoes*
- 1 fennel bulb
- 1 shallot
- 1 tomato (fresh)
- 1 can tomato sauce (from concentrate)
- 6 large shrimp (cleaned)
- 1 handful mussels
- 1/2 lb cod or any white fish
- 1 1/2 cups dry white wine
- 1 tbsp capers
- bread to soak (baguette recommended)
- 8 leaves homegrown basil
- 1 tbsp olive oil
- 1 1/2 tbsp chopped cilantro (w/ stalks)
- 1/2 lemon
*if you don’t have dried smoked tomatoes on hand, you should probably get some, but if you can’t find any, a tsp smoked paprika would be a good sub
- chop onion and dried tomatoes, dice fennel bulb
- in a saute pan melt butter over medium high heat, then add onion, dried tomatoes and fennel
- chop and drain capers, dice fresh tomato and add that along with tomato sauce (in batches) to the pan, stirring occasionally
- slice basil and add to sauce along with salt and pepper (to taste)
- clean any barnacle-y type stuff off of mussels and add to pan, then add shrimp
- once mussels start opening, turn heat down to low
- in a separate small pan heat olive oil and slice fish filet into 4 pieces and cook over medium heat until it’s browned on the outside and cooked through
- dice cilantro and add to the tomato sauce
- squeeze juice of lemon over fish and tomato sauce
- brush bread with olive oil and toast
- plate tomato mixture with fish on top
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