Prep 1 hr
Cook 50 mins
Excellent seafood stew.
- 3 tablespoons olive oil
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1 -2 teaspoon dried oregano
- 2 lbs medium shrimp, peeled and deveined,shells reserved
- 2 cups dry vermouth
- 1⁄2 cup minced fresh parsley
- 2 bay leaves
- 4 cups fish stock (or 2 c. clam juice plus 2 c. vegetable stock)
- salt and pepper
- 1 (28 ounce) can tomatoes, drained and coarsely chopped
- 1⁄2 teaspoon red pepper flakes
- 1 1⁄2 lbs mixed fish fillets, skinned,picked over for bones,and cut into 3 inch pieces (such as red snapper, sea bass, or scrod)
- 1⁄4 cup packed shredded fresh basil
- In a big pot, heat oil over medium heat.
- Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
- Increase the heat to high, add the reserved shrimp shells.
- Cook, stirring frequently, until the shells turn pink; about 1 minute.
- Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
- Add in the parsley, bay leaves, and stock.
- Return to a boil; lower heat, cover, and simmer for 30 minutes.
- Take a fine-mesh sieve and strain the stock into a large saucepan.
- Add salt and pepper to taste.
- Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
- Reduce to low heat and simmer, uncovered for 15 minutes.
- Add in the fish and simmer for 3 more minutes or until the fish become opaque.
- Add in the shrimp and stir gently to make sure they are submerged in the stock.
- Cook about 3 minutes or until the fish are pink.
- Add in the basil and more salt and pepper if needed.
- Serve immediately.