FISHERMAN'S WHARF SEAFOOD STEW

fisherman's wharf seafood stew image

Provided by William Algeri

Categories Seafood

Time 45m

Number Of Ingredients 13

Previous Next

2 tsp olive oil
1 medium red bell pepper, chopped
6 medium scallions, thinly sliced
2 stalk(s) celery, chopped
3 clove garlic, thinly sliced
1 can(s) (141/2 oz.) can diced tomatoes
1 c water
1 c dry, white wine
1 pinch red pepper flakes
1 can(s) frozen corn kernels
3/4 lb large shrimp, peeled and deveined. can leave tails on if desired
1/2 lb mussels, scrubbed and debearded
1/2 lb halibut fillet, cut into 11\2 inch chunks

Steps:

1. Heat oil in nonstick Dutch oven over medium heat. Add bell pepper, scallions, celery, and garlic. Cook, stirring until softened, about 5 minutes.
2. Add tomatoes, water, wine, and pepper flakes, bring to a boil. Reduce heat and simmer, covered, until flavors are blended, about 10 minutes. Stir in corn
3. Add shrimp, mussels, and halibut to the pot and return to boil. Reduce heat and simmer, covered, until mussels open and the shrimp are just opaque, about 5 minutes. Discard any mussels that don't open.
4. Divide stew evenly among 6 large shallow soup bowls.