Quick Fish Stew
This is a recipe that an old manager gave to me years ago. It is delicious. He did make some changes to the original recipe. It is out of "The Doubleday Cookbook".
- Ready In:
- 1 yellow onion, peeled and minced
- 2 scallions, minced
- 2 garlic cloves, peeled and crushed
- 1⁄4 cup butter or 1/4 cup margarine
- 2 lbs fish fillets (use any 2 of the following ( cod, flounder, haddock, sea bass, tuna)
- 9 ounces shrimp (peeled and deveined) or 9 ounces scallops (or mixture of both)
- 1 cup water
- 1 cup clam juice, bottled
- 1 (28 ounce) can tomatoes (do not drain)
- 1 cup dry white wine
- 1 (6 ounce) tomato paste
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 10 mussels (in shell, well scrubbed and bearded)
- 10 littleneck clams (in shell, well scrubbed)
- 1 (10 ounce) package green peas, frozen
- 1 -2 tablespoon parsley, minced
- In a large kettle over moderate heat, saute' onion, scallions, and garlic in butter 3-5 minutes until very pale golden.
- Meanwhile, cut fish in 2" chunks, set aside.
- Add water, clam juice, wine, tomatoes, tomato paste and salt and pepper to kettle.
- Break up any large clumps of tomato, cover and simmer 10 minutes.
- Add fish, shrimp, peas, mussels and clams, cover and simmer 10 minutes longer.
- Sprinkle with parsley, taste for salt and adjust as needed.
- Ladle into soup bowls and serve with hot butter French bread.
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