Seafood Stew

Name: Seafood Stew
Total time: 1 h 15 min
Yield: 6
Cuisine: European, Italian
Ingredients: 88 ozs assorted Seafood (fish, squid, shrimp and mussels, etc.); salt (to taste); freshly ground Black pepper; 0.75 cup good-quality olive oil (divided); 3 onions (coarsely chopped); 2 carrots (peeled and julienned); 2 stalks Celery (chopped); 0.5 cup fresh parsley (finely chopped); 3 cloves garlic cloves (finely chopped); 2 hot chili peppers (minced); 2 sprigs fresh thyme; 2 bay leaves; 2 cups Red wine; 4 cups Roma tomatoes (peeled; seeded and chopped); 0.5 cup ripe Olives; 6 cups stock (turkey or vegetable); fresh Basil (for garnish); 1 loaf italian Bread (sliced and toasted)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 15 min.

Ready in

Ingredients

for

servings

Ingredients: 88 ozs assorted Seafood (fish, squid, shrimp and mussels, etc.); salt (to taste); freshly ground Black pepper; ¾ cup good-quality olive oil (divided); 3 onions (coarsely chopped); 2 carrots (peeled and julienned); 2 stalks Celery (chopped); ½ cup fresh parsley (finely chopped); 3 cloves garlic cloves (finely chopped); 2 hot chili peppers (minced); 2 sprigs fresh thyme; 2 bay leaves; 2 cups Red wine; 4 cups Roma tomatoes (peeled; seeded and chopped); ½ cup ripe Olives; 6 cups stock (turkey or vegetable); fresh Basil (for garnish); 1 loaf italian Bread (sliced and toasted)

How healthy are the main ingredients?

olive oil Olive parsley garlic clove thyme salt

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Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Wooden spoon, 1 Ladle, 4 canning jars (à 400 ml), 1 Kitchen towel

Preparation steps

Clean the fish, cut into 3-inch pieces and season with salt and pepper. Trim and rinse the squid and cut into rings. Scrub and debeard the mussels. Set seafood aside. Heat 1/4 cup olive oil, in a large pot. Once the oil is hot, add the onions, carrots and celery; saute for 2 minutes. Season with salt and pepper. Add the parsley, garlic, chili peppers, thyme, and bay leaves. Continue to saute foe 3 to 4 minutes or until the flavors have blended. Add the red wine and bring to a boil. Reduce heat and simmer until the wine has reduced by half, or about 4 minutes. Add the tomatoes, olives and stock. Bring to a simmer and cook for about 25 to 30 minutes. Discard the bay leaves. Set pot aside and keep hot.

In a large skillet, heat 1/4 cup olive oil. When oil is hot, add fish pieces and squid and saute for about 10 minutes. Add the remaining seafood and continue to saute for about 5 minutes or until the mussels open up. Remove from heat. Discard any mussels that did not open.

Brush sliced bread with olive oil and pan-fry or toast under the broiler. Arrange a prepared bread slice in each bowl. Ladle fish mixture on top of bread. Pour the soup over the seafood. Garnish with fresh basil leaves. Serve immediately with remaining bread slices.