Seafood Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
6
- 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)
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
1.
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.
2.
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.
3.
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.
