Recipe by :)Shirl(:
This is a decadent stew that is loaded with seafood. From the Monterey coast in California famous for seafood. Serve with a crusty bread to soak up the juices. Passive time includes marinate time.
Top Review by teresas
Well here I am correcting a major mistake. I thought that SAUTERNE was a RED wine. It's WHITE. I plan to make this again using...the correct wine. Thank you Shirl for pointing out my error. I will also post a picture with the dish prepared with white wine.
- 1 lb sea bass fillet
- 1 lb shrimp, shelled and cleaned
- 1 lb scallops
- 1 3⁄4 cups sauterne (white wine)
- 2 large onions, chopped
- 2 green peppers, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, crushed
- 3 tablespoons olive oil
- 2 bay leaves
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon thyme
- 2 (1 lb) cans tomatoes
- salt and pepper
- 2 lobster tails, cooked, shelled, cut into chunks
- 1⁄2 lb crabmeat
- 1 (7 ounce) can minced clams
Directions See How It's Made
- Dry bass, shrimp and scallops on paper towels.
- Cut bass in 1 inch squares.
- Pick over scallops to remove any bits of shell.
- Place in a deep bowl, add wine and marinate 4 hours in refrigerator.
- Cook onions, peppers, celery and garlic in oil until tender but not browned.
- Add bay leaves, basil and thyme.
- Cook a minute or two to blend flavors.
- Add tomatoes and salt and pepper to taste.
- Cook uncovered 15-20 minutes, stirring now and then.
- Add marinated fish along with wine.
- Cook uncovered 6-8 minutes, just until fish is done.
- Add lobster, crab and clams.
- Heat thoroughly.
- Can serve over rice.