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Fisherman's Stew

Canadian.Recipes's picture
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 , minced
  Stalk celery 1 , minced
  Green bell pepper 1⁄2 , cored, seeded, and minced
  Garlic 1 Clove (5 gm), crushed
  Chopped ripe tomatoes/One can, 28 ounces chopped tomatoes, drained 4 Cup (64 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Dry red wine 1 Cup (16 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
  Bay leaf 1 , crumbled
  Minced oregano/1/2 teaspoon dried oregano 1 Teaspoon
  Minced basil/1/2 teaspoon dried basil 1 Teaspoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Steamer clams 1 1⁄2 Pound, scrubbed
  Lingcod 3⁄4 Pound, skin and pin bones removed, cut into serving pieces
  Mussels 1 1⁄2 Pound, cleaned and debearded
  Shrimp 12 Large, peeled and deveined
  Cooked dungeness 1 , cleaned and cracked into serving pieces
  Oysters 12 , shucked
  Cooked bay shrimp 6 Ounce
  Minced flat leaf italian parsley 2 Tablespoon (For Garnish)
Directions

HEAT THE OIL in a large pot, add the onion, celery, green pepper, and garlic, and saute over medium heat until tender and lightly browned, about 5 minutes.
Add the tomatoes, water, red wine, tomato paste, bay leaf, oregano, basil, salt, and pepper.
Bring just to a boil, lower the heat, cover the pot, and simmer until the sauce is thick, about 1 1/3 hours.
ADD THE CLAMS to the pot, followed by the lingcod, mussels, and raw shrimp.
Cover and cook over medium heat for 5 minutes.
Gently stir in the crab pieces, oysters, and bay shrimp, and continue simmering until the clams and mussels have opened and the remaining seafood is cooked through, about 10 minutes longer.
(If some of the seafood is cooked before the rest, remove it and set aside, covered, to keep warm.) DIVIDE THE SEAFOOD evenly among individual bowls and pour the sauce over it.
Sprinkle each serving with parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Stewed
Restriction: 
Vegetarian
Interest: 
Everyday

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