Easy Fish Stew with Scallops, Shrimp and Mussels | Foodie Friday

January 25, 2013

I have been looking forward to this post for awhile now…mainly because I really wanted some seafood stew ;). I love seafood…there’s something about the smell and taste that remind me of vacation and fishing off of my Uncle Robert’s dock on a canal off of the Gulf of Mexico, catching fish, stingrays, and even the occasional crab. And what better time to have a little taste of the sea than on a cold January day with the snow falling softly. There’s nothing quite like having fresh seafood on a balcony overlooking the ocean, but until then, this will definitely do! Here’s a list of things you’ll need:

4 tsp. olive oil
2 onions
2 cloves garlic
1/2 tsp. fennel seeds (or 1/4 cup chopped fennel leaves)
1/4 tsp. hot pepper flakes
2 cans tomatoes, chopped, undrained
1/2 cup white wine
2 lbs. fresh or thawed frozen fish fillets (sole, halibut, or cod)
1 lb. mussels (in shells)
1/4 lb. scallops
1/4 lb. shelled fresh or cooked med. shrimp
1/2 cup parsley
Salt and pepper to taste

First, mince the garlic and chop the onions and parsley.

Next, in a large nonstick saucepan or Dutch oven, heat oil over medium heat.

Cook onion and garlic, stirring, for about 5 minutes or until onion has softened.

Add fennel seed (or leaves), hot pepper flakes, tomatoes, and wine.

Bring to a boil, reduce heat to medium, and simmer for 5 minutes.

Add mussels and fish, and simmer covered for 3 more minutes.

Stir in scallops and shrimp, simmer covered for 3 minutes or until the mussels are open and the fish is opaque.

Discard any unopened mussels, like this stubborn guy.

Now all that’s left is to stir in the parsley and season with salt and pepper. Most fish will break into pieces as you stir in the salt and pepper, but if it doesn’t you can cut it into pieces before serving.

And now you get to taste all of that seafood goodness 🙂 Enjoy!

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