SEAFOOD STEW

Seafood Stew image

Provided by Moira Hodgson

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

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 bulb fennel, chopped
1 red pepper, sliced
1 yellow pepper, sliced
3 leeks, chopped
1 clove garlic, minced
1 teaspoon dried hot crushed red pepper
2 cups canned Italian tomatoes
3 cups fish stock or water
1/2 cup dry vermouth or white wine
Course salt and freshly ground pepper to taste
1 pound halibut, cut into 1-inch pieces
1/2 pound shrimp, peeled
1/2 pound bay scallops
Chopped parsley or chives to garnish

Steps:

In a large casserole, heat the olive oil and gently cook the fennel, peppers, leeks and garlic until they are soft.
Add the crushed red pepper, tomatoes, stock or water and vermouth. Season to taste with salt and pepper and simmer gently, covered for 10 minutes. Uncover and simmer for 10 more minutes. The sauce should be fairly thick.
Add the halibut, shrimp and scallops and cook for two minutes. Be careful not to overcook. Garnish with parsley or chives and serve in hot soup bowls.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 1668 milligrams, Sugar 8 grams, TransFat 0 grams

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