Prep 15 mins
Cook 10 mins
A simple stew that comes together lightening quick. Makes a great light dinner served with salad and crusty bread. We've used many different types of fish, but blue marlin is especially tasty if you can get it!
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1⁄2 cup minced onion
- 1⁄2 teaspoon red pepper flakes (more or less to taste)
- 1 lb fresh firm white fish fillet, cut into 1-inch cubes
- 1⁄2 lb fresh sea scallop, halved lengthwise (into 2 skinny circles)
- 2 large tomatoes, diced (may also use a 14 oz. can of tomatoes, undrained)
- 1⁄2 cup clam juice
- 1 red bell pepper, diced
- 1 lemon, juice of
- 1⁄4 cup diced flat leaf parsley
- 1⁄4 cup freshly grated parmesan cheese
- Heat olive oil in dutch oven over medium high heat. Add garlic, onion, and red pepper flakes. Stir briefly, then let cook 2 minutes.
- Add scallops and fish and cook, stirring, for 1 minute. Add tomatoes, clam juice, and bell pepper. Stir well; bring to a boil and cover. Simmer 10 minutes, till all seafood is thoroughly cooked.
- Remove from heat and stir in lemon juice and parsley.
- Serve in shallow bowls; sprinkle with parmesan cheese.
REALLY tasty, and very simple. I added a dash of Old Bay seasoning, and some sauteed Eggplant. My only complaint is there wasn't enough, it was so good! Thanks!
Tasty & so ez.Just Perfect as is. For an occ. change I have added, shrimp, squid, Louisiana oysters and 1/2 cup of low sodium v-8.