Fisherman's Stew

Serves 4 to 6

3 tablespoons olive oil

2 anchovy fillets

1 bay leaf

1/8 teaspoon red pepper flakes

2 garlic cloves, thinly sliced

1 medium yellow onion, chopped

sea salt and freshly ground black pepper

28oz. can whole tomatoes

2 tablespoons chopped flat-leaf parsely

500g (1 lb.) firm white fish fillets (cod, halibut, or mahi-mahi), cut into large pieces

6-8 little neck clams (rinsed well)

6-8 large shrimp, peeled and deveined

6-8 sea scallops

1 1/2 tablespoon fresh lemon juice

In a large skillet, over medium heat, heat olive oil.  Add anchovies, bay leaf, and red pepper flakes.  Cook until anchovies begin to dissolve (about 2 minutes).  Add the garlic, onions, salt and pepper.  Saute until onions are translucent (about 10 minutes).  Stir in tomatoes and parsely.  Use a wooden spoon to crush the tomatoes into bit-size pieces.  Reduce heat and simmer for 10 minutes to blend the flavors.  Return heat to medium.  Season fish with salt and pepper.  Add the fish and clams and gently stir to combine.  Cover and cook 4-5 minutes.  Add the shrimp and scallops and gently stir to combine.  Cover and cook an additional 4-5 minutes.  Stir in the lemon juice and serve immediately.

The Culinary Chase's Note:  These flavors tickled my taste buds and I loved how the seafood wasn't overshadowed by the tomato sauce.  Yum!

Heather Chase,
Sep 23, 2009, 5:43 PM