Seafood Stew

Name: Seafood Stew
Ingredients: 2 tablespoons olive oil; 1 bulb fennel, chopped; 1 red pepper, sliced; 1 yellow pepper, sliced; 3 leeks, chopped; 1 clove garlic, minced; 1 teaspoon dried hot crushed red pepper; 2 cups canned Italian tomatoes; 3 cups fish stock or water; 1/2 cup dry vermouth or white wine; Course salt and freshly ground pepper to taste; 1 pound halibut, cut into 1-inch pieces; 1/2 pound shrimp, peeled; 1/2 pound bay scallops; Chopped parsley or chives to garnish

15 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 bulb fennel, chopped
1 red pepper, sliced
1 yellow pepper, sliced
3 leeks, chopped
1 clove garlic, minced
1 teaspoon dried hot crushed red pepper
2 cups canned Italian tomatoes
3 cups fish stock or water
1/2 cup dry vermouth or white wine
Course salt and freshly ground pepper to taste
1 pound halibut, cut into 1-inch pieces
1/2 pound shrimp, peeled
1/2 pound bay scallops
Chopped parsley or chives to garnish

Directions

1

In a large casserole, heat the olive oil and gently cook the fennel, peppers, leeks and garlic until they are soft.
2

Add the crushed red pepper, tomatoes, stock or water and vermouth.
3

Season to taste with salt and pepper and simmer gently, covered for 10 minutes.
4

Uncover and simmer for 10 more minutes.
5

The sauce should be fairly thick.
6

Add the halibut, shrimp and scallops and cook for two minutes.
7

Be careful not to overcook.
8

Garnish with parsley or chives and serve in hot soup bowls.