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Menu:fish stew in a bowl

Fish Stew

Bread with Olive oil and Balsamic Vinegar for dipping


Extra Virgin Olive Oil and Balsamic Vinegar....dipping for bread

Extra Virgin Olive Oil and Balsamic Vinegar….dipping for bread

Fish Stew

1 lb. cod

1 lb. raw shrimp

1 onion, diced

1 red pepper, diced

3 stalks celery, chopped

2 carrots, chopped

¼ C fresh basil, chopped

¼ C fresh parsley, chopped

5 cloves garlic, minced

2 15 oz. cans diced tomatoes

3 C chicken broth or fish stock

1 t fish sauce

½ t fennel seed

½ t rosemary, dried

¼ t dried chili pepper flakes

¼ C white wine

Salt and ground pepper

Saute all raw vegetables in 2 T butter and 1 T olive oil. Sprinkle with a pinch of kosher salt and 4 grinds of black pepper.

Place tomatoes in soup pot. Add herbs and spices and fish sauce.

After Vegetables are al dente, place in the soup pot.

Cut fish into pieces. Add to soup pot.

Let simmer for 45 minutes to give the broth the melded flavor. Add shrimp and white wine and cook for 15 more minutes on low.

Serve with bread of choice. I used Torta rolls from Costco.torta sanwich bread Costco