OLD STONE FISH STEW

Old Stone Fish Stew image

Provided by Bryan Miller And Pierre Franey

Categories dinner, lunch, one pot, soups and stews, appetizer, main course

Time 30m

Yield Six servings

Number Of Ingredients 17

Ingredients

1 1/4 pounds skinless tilefish, monkfish or cod
1 pound halibut or red snapper
1/4 cup olive oil
1 1/2 cups finely chopped onions
1 cup finely chopped celery
1 cup finely chopped sweet green pepper
1 teaspoon finely chopped garlic
1 cup dry white wine
1 bay leaf
5 sprigs fresh thyme, chopped, or 1 teaspoon dried thyme
4 cups canned peeled and crushed tomatoes
1/4 teaspoon hot red-pepper flakes
Salt to taste, if desired
Freshly ground black pepper to taste
1 pound mussels, scrubbed and cleaned
1/2 pound shrimp, shelled and deveined
1/4 cup chopped fresh parsley leaves

Steps:

Cut the fish into one-and-one-half-inch cubes. Set them aside.
Heat the oil in a large saucepan or kettle over medium heat and add the onions, celery, green pepper and garlic. Cook, stirring, for five minutes. Add the wine, bay leaf and thyme. Cook for one minute. Stir in the tomatoes, pepper flakes, salt and pepper. Simmer for 10 minutes.
Add the fish and mussels, stir and cook over high heat for about three minutes. Add the shrimp and parsley and cook for three more minutes. Remove the bay leaf and serve immediately.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 5 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1350 milligrams, Sugar 10 grams, TransFat 0 grams