We call this a stew because it's rather thick, not too brothy, and is hearty without being heavy. It's the perfect dinner for a cold-weather evening, and is truly fast and easy to prepare - on the table in about 45 minutes.
Use fresh seafood and homemade fish stock if you have it - fresh is usually best. For busy weeknights, however, we keep good frozen seafood on hand. Not all frozen fish is good quality. Some brands have weird additives or the fish tastes flavorless or worse, fishy. We've found that Whole Foods carries great frozen cod fillets, and we also like their big sea scallops and frozen shrimp. Clam broth is another great item to keep in the cupboard for a quick seafood soup or chowder.
Makes 4 servings
Sauté in 2-3 Tbsp. olive oil the following:
3 stalks celery, sliced, including finely chopped leaves
1 medium onion, chopped
2 carrot, thinly sliced
1 small red pepper, diced
1 bulb fennel, diced
1 lg. potato, cut in large dice
When onions are translucent, add:
2 c. water
8 oz fish stock or clam juice,
1 16-oz. can Italian plum tomatoes (chopped, including juice).
Bring to a boil, then reduce heat and simmer, covered, until vegetables are quite tender, about 15 minutes.
Next, add:
1 lb. fish or shellfish, fresh or frozen. I like to make a mix of 8 oz. cod and 8 oz. sea scallops
Continue simmering 5 minutes or so, just until fish is cooked through. Garnish with:
1/4 c. chopped Italian parsley and season to taste with sea salt, pepper, cayenne, and celery salt (optional).
Serve immediately.
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