Food columnist Renee Enna published this recipe which relies on less-expensive ingredients to create a toothsome fish stew. She suggests using whatever firm white fish is on sale, shredded crab to thicken the stew, and mushrooms to provide texture in place of shellfish. Serve with a crusty bread. I've made the salt optional and suggested low-sodium tomatoes to try to reduce the sodium level,
- 2 tablespoons olive oil
- 1 1⁄2 cups chopped onions
- 1 cup sliced mushrooms
- 1 tablespoon mixed Italian herbs
- 1 garlic clove, minced
- 1⁄4 teaspoon salt (optional)
- 1⁄4 teaspoon red pepper flakes
- fresh ground black pepper
- 2 (16 ounce) canslow-sodium diced tomatoes, with their liquid
- 1⁄3 cup dry red wine (or to taste)
- 12 ounces white fish fillets (mahi-mahi, halibut, cod suggested)
- 1 (6 ounce) jar roasted red peppers, drained and chopped
- 1 (6 ounce) canall-white crabmeat
- 8 -12 cooked shrimp, tails removed (optional)
- 1 teaspoon sugar (optional)
- chopped fresh parsley (garnish)
- Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes.
- Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes.
- Stir in the tomatoes and wine and heat to a boil.
- Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes.
- Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes.
- Taste - if acidic, add the sugar.
- Serve garnished with the parsley.