Fisherman’s Seafood Stew
Ingredients:
- 6 – One inch Ciabatta bread slices, toasted
- ¼ C Olive oil
- 5 garlic cloves, minced
- 1 C onion, finely chopped
- ½ C Dry White Wine
- 1 32 oz Jar Tomato Sauce
- 2 TB white wine vinegar
- 1 lb mussels, scrubbed
- 12 littleneck clams, scrubbed
- 12 oz cod fillet, cut into 2 inch pieces
- 12 oz snapper fillet, cut into 2 inch pieces
- 10 oz raw shrimp, peeled and deveined
- 2 tsp slat
- 6 oz squid bodies, cut into ½ inch rings
- 3 TB Parsley
Directions:
In heavy Dutch oven, heat oil. Add onion and garlic, cook until tender. Add wine and reduce by half. Add tomato sauce and vinegar, bring to a simmer. Add the mussels and clams and cook until they open, about 6 minutes. (Clams will take a bit longer). Remove with a slotted spoon discarding any unopened mussels or clams. Add the shrimp, squid and fish to the pot, cook until tender about 3 minutes. Add the mussels and clams back in to warm them through. Serve with a drizzle of olive oil and the ciabatta toasts.
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