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 Tbspolive oil
-
1 mediumonion chopped
-
3 cloveminced garlic (or to taste)
-
1 mediumred bell pepper diced
-
1 largecarrot, diced
-
1/2 tspdried oregano
-
1/4 tspcrushed red pepper (or to taste)
-
1/2 cchopped flat leaf parsley
-
1white wine (pinot grigio/ single serve bottle)
-
1 can(s)fire roasted tomatoes with garlic undrained
-
3/4 cvegetable broth (more or less to taste)
-
1/2 tspkosher salt
-
1 1/4 lbtilapia filets cut in 1 inch pieces
-
6jumbo shrimp(12-16 ct) peeled deveined and cut into 3 pieces each
-
1/3-1/2 lbbay scallops
-
·salt and pepper to taste
How to Make Fisherman's Stew
- Heat the olive oil in a large saucepan set over medium heat
- Add the onion, garlic, bell pepper and carrot. Cook stirring occasionally until the onions and peppers are tender. (about 7-8 min.)
- Add the oregano and pepper flakes - cook for 1 min. Add the parsley and white wine and cook for 1 additional minute.
- Add the tomatoes and broth and bring to a simmer.
- Add the tilapia pieces and cook, stirring occasionally until the fish is almost cooked through. (about 4 min.)
- Add 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. - Top with freshly grated or shaved parmesan cheese and serve with crusty rolls.
