Bright Seafood Stew for Two

photo by David Hawkins

- Ready In:
- 27mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 1⁄4 lb cod
- 1⁄4 lb sole
- 1⁄4 lb sea scallops
- 1⁄4 lb large shrimp
- 1⁄2 cup fish stock
- 3 tablespoons olive oil
- 2 garlic cloves
- 2 roma tomatoes
- 4 teaspoons dry white wine
- 4 teaspoons basil leaves
- 4 teaspoons parsley
- 1⁄2 teaspoon cayenne
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Blanch Roma Tomatoes for about 3 minutes - You can do this using the microwave, or a vegetable steamer ahead of time that is already boiling. Alternatively, use canned San Marzano Tomatoes.
- Prep all seafood by rinsing, and thawing if frozen.
- Heat dutch oven or saucepan on low heat for 3 minutes and add olive oil.
- Saute crushed garlic low heat for about two minutes being careful to not burn or brown excessively.
- Add tomatoes, fish stock, wine. salt, pepper, and lemon juice to the pot, then simmer for about 10 minutes.
- Add seafood and simmer for about 5 minutes until just done. Stir in the parsley and basil and serve immediately.
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RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.