Fish Stew

I like bouillabaisse, but it’s time consuming. And I don’t do time consuming. I do fish stew.

Get out the big stock pot: 8 qts or more. Get your saute on:

1 Cup WASHED and slivered leeks

1 spanish onion, diced

2 TB olive oil

4 bay leaves

1 TB dry basil

1/2 Cup diced carrot

When the onion carmelizes ADD:                                    

28 oz quality canned diced tomatoes

1/2 an orange rind (keep it in tact so you can remove it later)

4 Cups fish, chicken, or veggie stock

12 oz haddock

Stir and break up haddock. Simmer 30 minutes. Stir occasionally.

Before serving ADD:

1 lb cleaned scallops (frozen are fine)

1 lb peeled and deveined shrimp (frozen are fine)

Bring back to a boil for 5 minutes.  Fish out orange peel and bay leaves. Serve with bread, grated parm, lemon wedges, or croutons.

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Published in: on October 17, 2009 at 10:15 am  Leave a Comment  
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