Fisherman’s Stew Recipe

Serves/Makes: 6 main-dish servings (12 cups)

Ingredients:

• 1 tablespoon olive oil
• 1 medium red bell pepper, cut in half and thinly sliced
• 1 medium red onion, cut in half and thinly sliced
• 2 cloves garlic, crushed with a garlic press
• 1/8 teaspoon crushed hot red pepper
• 1/2 cup dry white wine
• 2 cans (14 1/2 ounces each) diced tomatoes
• 1 teaspoon salt, or to taste
• 1/4 cup loosely packed fresh basil or parsley leaves, chopped
• 1 pound cod fillet, cut into 2-inch pieces
• 1 pound large mussels, scrubbed and beards removed
• 1/2 pound shelled and de-veined large shrimp, tail part of shell left on if desired

How to cook Fisherman’s Stew:

• In a non-stick 5 to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped bell pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally.
• Add garlic and crushed hot red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
• Stir in tomatoes, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels and shrimp; heat to boiling.
• Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. (Discard any mussels that do not open).
• Remove Dutch oven from heat; sprinkle with basil or parsley. Serve the Fisherman’s Stew with sourdough French or Italian bread and a green salad.

Notes:
The Fisherman’s Stew recipe is delicious, simple, and really easy to cook. This recipe is a speedy version of Cioppino* – a California specialty of fish simmered in a garlicky tomato broth. The variety of seafood usually called for has been cut back, and saves a lot of preparation time.

Comments:
*Cioppino is a seafood stew originating in San Francisco and derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish’s place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette.

This recipe for Fisherman’s Stew serves/makes: 6 main-dish servings (12 cups)

Main Ingredient: Seafood Mix 
Preparation Method: Soup/Stew 
Cuisine: American