Recipe by breezermom
This is best made a day in advance so it can chill overnight for the flavor to develop. Four types of seafood mix with spices, peppers, and zucchini in fish stock to create a great flavor. Although you can purchase fish stock, its easy to make your own using the shells and heads from the shrimp you use, and adding some vegetables...throw in any other fish discards you have to make a wonderful stock. (Of course, you can substitute chicken stock).
Top Review by IngridH
Yummy! My nephew, the budding chef, and I made this together today for his grandparents. It was very easy to make, the hardest part for a newbie cook was chopping all of the vegetables. We really enjoyed the depth of flavor, and the tiny bit of heat added by the chiles. A great recipe, that I'm sure will be made again. Thanks for posting!
- 1 red onion, chopped
- 1 fennel bulb, cored and chopped
- 2 serrano chili peppers, seeded and chopped
- 3 tablespoons olive oil
- 1 oranges or 1 yellow bell pepper, chopped
- 2 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes, undrained
- 1 bay leaf
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 2 cups fish stock or 2 cups chicken stock
- 1 cup dry white wine
- 2 medium zucchini, cubed
- 1 1⁄2 teaspoons dried rosemary
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper, freshly ground
- 1 lb scallops, bay or 1 lb sea scallops, are fine
- 12 jumbo shrimp, peeled and deveined
- 12 mussels, scrubbed and debearded
- 1 lb red snapper fillet, cut into large chunks
Directions See How It's Made
- Cook onion, fennel, and serrano chile peppers in oil over medium heat in a Dutch oven until onion is tender. Add bell pepper and garlic; cook, stirring constantly, 3 minutes.
- Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
- Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf. Stir in salt and pepper.
- Add scallops and shrimp, and cook 3 minutes. Add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork. (Its best if you cool it now and refrigerate over night to serve the next day -- the flavor intensifies while it sits overnight). Its fine if you want to go ahead and eat it -- it tastes great now! Serve with garlic bread or grilled focaccia.