Fisherman's Stew
By
Anna Wallace
@wallacan
1
I skipped the capers, added bay scallops and used jumbo shrimp cut in bite sized pieces -also Fire Roasted tomatoes replaced the petite diced. This incredible soup was served with crusty roll and grated parmesan - YUM
(Original recipe from cookincanuck.com)
(Original recipe from cookincanuck.com)
Ingredients
- 1 Tbsp
- olive oil
- 1 medium
- onion chopped
- 3 clove
- minced garlic (or to taste)
- 1 medium
- red bell pepper diced
- 1 large
- carrot, diced
- 1/2 tsp
- dried oregano
- 1/4 tsp
- crushed red pepper (or to taste)
- 1/2 c
- chopped flat leaf parsley
- 1
- white wine (pinot grigio/ single serve bottle)
- 1 can(s)
- fire roasted tomatoes with garlic undrained
- 3/4 c
- vegetable broth (more or less to taste)
- 1/2 tsp
- kosher salt
- 1 1/4 lb
- tilapia filets cut in 1 inch pieces
- 6
- jumbo shrimp(12-16 ct) peeled deveined and cut into 3 pieces each
- 1/3-1/2 lb
- bay scallops
- salt and pepper to taste
How to Make Fisherman's Stew
- 1Heat the olive oil in a large saucepan set over medium heat
- 2Add the onion, garlic, bell pepper and carrot. Cook stirring occasionally until the onions and peppers are tender. (about 7-8 min.)
- 3Add the oregano and pepper flakes - cook for 1 min. Add the parsley and white wine and cook for 1 additional minute.
- 4Add the tomatoes and broth and bring to a simmer.
- 5Add the tilapia pieces and cook, stirring occasionally until the fish is almost cooked through. (about 4 min.)
- 6Add the shrimp and scallops and continue to simmer until the shrimp is barely cooked through. (2-3 min.)
Remove from heat and season with salt and pepper to taste. - 7Top with freshly grated or shaved parmesan cheese and serve with crusty rolls.
