Some friends of mine describe themselves as “Pescatarians” since the majority of their protein comes from fish.I found this recipe in the last edition of Cooking Light, before it became Eating Well.I tested the recipe and it’s a “beefed up” version of the Tomato Mussel Stew recipe which looks like an Italian Holiday stew.
- 1/2 # Scallops
- 1/2 # skinless salmon fillet
- 1/2 Cup White Wine
- 1 Tbsp Olive oil
- 1/2 Cup water
- 1 Package Frozen Clams
- 1 Package Frozen Mussels in Garlic Sauce
- 1/2 Tin Anchovies with oil reserved
- 1 Medium Fennel Bulb, roughly diced
- 4 Tsp Minced Garlic
- 1 Tsp Orange Zest
- 1 (28 Oz.) Can San Marzano Tomatoes
- 1 Tsp Crushed Red Pepper Flakes
- 1/2 Package Frozen, Deveined Medium Shrimp
- 1/2 Fresh Cod Fillet
Let scallops, salmon and fish come to room temp. Heat oil in a large Dutch oven over medium high. Add scallops; cook 2 minutes a side, remove from the pan and keep warm. Cook peeled shrimp 2 minutes a side. Rough dice the fennel, and dice the fish fillets into 1/2 inch cubes.
Add wine, 1/2 Cup water, to pan. Cook the frozen clams, and frozen mussels per the package directions in boiling water. Add reserved oil from the anchovy can to the pan with the anchovies and cook a couple minutes to disolve. Cook the diced fennel about 5 minutes. Add the cooked clams and mussels to the pan. Add garlic and orange zest. Cook about a minute. Add San Marzano tomatoes, with crushed red pepper, and break them up with a spoon.
Reduce heat to medium low and simmer uncovered for 12 – 15 minutes. Nestle diced fish, scallops, and shrimp in the pot. Cook another 8 minutes until the fish cubes are opaque. Serve in bowls with torn brioche rolls to soak up the tomato-based broth.
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