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  Olive oil 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Garlic 3 Clove (15 gm), chopped
  Yellow bell pepper 1 , cored, seeded, and sliced
  Red bell pepper 1 , cored, seeded, and sliced
  Green bell pepper 1 , cored, seeded, and sliced
  Tomatoes 1 1⁄2 Pound, cored and chopped
  Crabmeat 1⁄2 Pound
  Dry sherry/Dry white wine 1 Cup (16 tbs)
  Dried basil 1 Teaspoon
  Dried oregano 1 Teaspoon
  Dried red pepper flakes/#ref! 1 Teaspoon (#REF!)
  Ground black pepper To Taste
  Rockfish fillet 1 Pound, skin and pin bones removed, cut in 2-inch pieces
  Clams 1 Pound, scrubbed
  Medium shrimp 1 Pound, peeled and deveined
  Mussels 1⁄2 Pound, cleaned and debearded
  Cilantro leaves 1⁄2 Bunch (50 gm), chopped
  Salt To Taste

HEAT THE OIL in a large saute pan over medium heat.
Add the onion and garlic and cook, stirring, until fragrant and beginning to soften, 3 to 4 minutes.
Add the sliced bell peppers and cook until tender, about 5 minutes longer.
Add the tomatoes and cook until the mixture is slightly thickened, about 10 minutes longer.
PICK OVER THE CRABMEAT to remove any bits of shell or cartilage.
STIR THE SHERRY, basil, oregano, and chile de arbol into the vegetables, with a pinch each of salt and pepper.
Simmer for 8 minutes.
Add the rockfish, pressing it gently into the sauce, and cook for 5 minutes longer.
Gently stir in the clams, shrimp, mussels, and crabmeat, cover the pan, and continue cooking until the seafood is just cooked, 6 to 8 minutes longer.
Discard any clams or mussels that do not open.
Spoon the stew into individual bowls, sprinkle the cilantro over, and serve.

Recipe Summary

Difficulty Level: 
Side Dish

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