Fish Stew

Name: Fish Stew
Ingredients: 1/2 stick butter; 2 T olive oil; 3 to 4 cloves of garlic; 4 C diced onions; 1 qt chicken stock; 1 qt clam juice or fish stock; 1 T summer savory leaves; 1 T oregano leaves; 1 T sweet basil leaves; 1 T parsley leaves; 1 C dry red wine (e.g., Port); 64 oz canned stewed tomatoes; 16 oz tomato sauce; Firm fish, shrimp, clams, and/or scallops; Lemon juice

15 ingredients

1 steps

Ingredients

1/2 stick butter
2 T olive oil
3 to 4 cloves of garlic
4 C diced onions
1 qt chicken stock
1 qt clam juice or fish stock
1 T summer savory leaves
1 T oregano leaves
1 T sweet basil leaves
1 T parsley leaves
1 C dry red wine (e.g., Port)
64 oz canned stewed tomatoes
16 oz tomato sauce
Firm fish, shrimp, clams, and/or scallops
Lemon juice

Directions

1

{"0":"Marinate seafood in lemon juice for 15 minutes","2":"Saute onions, celery, and herbs in butter and olive oil. Add chicken stock and clam juice\/fish stock. Add the stewed tomatoes and the tomato sauce. Allow to simmer approximately 15 to 20 minutes. NOTE: If a thicker broth is preferred, thicken it with a roux.","4":"Add seafood. Do not overcook."}