QUICK FISH STEW

Quick Fish Stew image

This is a recipe that an old manager gave to me years ago. It is delicious. He did make some changes to the original recipe. It is out of "The Doubleday Cookbook".

Provided by teresas

Categories Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

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Ingredients

1 yellow onion, peeled and minced
2 scallions, minced
2 garlic cloves, peeled and crushed
1/4 cup butter or 1/4 cup margarine
2 lbs fish fillets (use any 2 of the following ( cod, flounder, haddock, sea bass, tuna)
9 ounces shrimp (peeled and deveined) or 9 ounces scallops (or mixture of both)
1 cup water
1 cup clam juice, bottled
1 (28 ounce) can tomatoes (do not drain)
1 cup dry white wine
1 (6 ounce) tomato paste
1 teaspoon salt
1/4 teaspoon pepper
10 mussels (in shell, well scrubbed and bearded)
10 littleneck clams (in shell, well scrubbed)
1 (10 ounce) package green peas, frozen
1 -2 tablespoon parsley, minced

Steps:

In a large kettle over moderate heat, saute' onion, scallions, and garlic in butter 3-5 minutes until very pale golden.
Meanwhile, cut fish in 2" chunks, set aside.
Add water, clam juice, wine, tomatoes, tomato paste and salt and pepper to kettle.
Break up any large clumps of tomato, cover and simmer 10 minutes.
Add fish, shrimp, peas, mussels and clams, cover and simmer 10 minutes longer.
Sprinkle with parsley, taste for salt and adjust as needed.
Ladle into soup bowls and serve with hot butter French bread.

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