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Fisherman's Stew

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  Canned diced peeled tomatoes 28 Ounce (1 Can)
  Tomato paste 6 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Dry white wine 3⁄4 Cup (12 tbs)
  Onion 1 Medium, chopped
  Green bell pepper 1 Medium, chopped
  Celery ribs 3 , chopped
  Garlic 2 Clove (10 gm), crushed through a press
  Dried basil 2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Sugar 1 Pinch
  Shelled deveined shrimp 1⁄2 Pound (Medium Size)
  Scallops 1⁄2 Pound (Small Size)
  Halibut steak 3⁄4 Pound, skinned, boned and cut into 3/4 inch chunks
  Mushroom stems and pieces/Sliced mushrooms 4 Ounce, rinsed and drained (1 Can / Jar)
  Chopped fresh parsley 3 Tablespoon (For Garnish)

1. In a 3 1/2-quart electric slow cooker, mix together the tomatoes with their liquid, tomato paste, water, wine, onion, green pepper, celery, garlic, basil, thyme, bay leaf, salt, and pepper.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours. Remove and discard the bay leaf. Stir in the sugar.
3. Increase the heat setting to high. Stir in the shrimp, scallops, and halibut. Cover and cook on high about 20 to 30 minutes, until the shrimp turn pink and the scallops and halibut turn white. Stir in the mushrooms.

Recipe Summary

Side Dish
Slow Cooked

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Fisherman's Stew Recipe