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Coquina Fish Stew

Microwaverina's picture
Ingredients
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Olive oil 1 Tablespoon
  Celery stalks 2 , thinly sliced
  Green pepper 1 , diced
  Canned whole baby clams 10 Ounce (1 Can)
  Clam juice/Fish stock 2 Cup (32 tbs)
  Crushed tomatoes 3 1⁄2 Cup (56 tbs)
  Bay leaf 1
  Dried marjoram 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Haddock fillets 1 1⁄2 Pound, cut into bite size pieces
  Medium shrimp 12 Ounce, peeled and deveined
  Minced fresh parsley 2 Tablespoon
Directions

In a 4-quart casserole, combine the onions, garlic, and oil.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the celery and peppers.
Cover with wax paper and microwave on high for 4 to 6 minutes, or until the vegetables are crisp-tender.
Drain the clams, reserving the liquid.
Set the clams aside.
Pour the liquid into a glass measure and add enough clam juice or stock to equal 2 1/2 cups.
Pour into the casserole.
Stir in the tomatoes, bay leaf, marjoram, thyme, black pepper, and red pepper.
Cover with a lid and microwave on high for 15 to 20 minutes, stirring the stew and rotating the dish twice during this period.
Stir in the haddock.
Cover with a lid and microwave on high for 4 minutes.
Add the shrimp, parsley, and clams.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the fish and shrimp are cooked through.
Remove and discard the bay leaf.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Fish

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