Recipe by velorutionista
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!
Top Review by Transplanted English Rose
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!
- 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
Directions See How It's Made
- 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.