Dad's Favorite Seafood Stew

Photo by: inpatskitchen
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by inpatskitchen

about 1 year ago

This recipe was entered in the contest for Your Best Recipe with Tomato and Basil.


This recipe was entered in the contest for Your Best Recipe with White Wine.


HanaCooks's Testing Notes:

The bounty of the sea is on fully display in inpatskitchen's family recipe for seafood stew. A nuanced broth comes together quickly and never threatens to overwhelm the sweet meat of the scallops and shrimp. I used cod for the third leg of the stew and clam juice instead of stock, both of which I would use again. Ripe tomatoes and fragrant basil give this dish body and an Italian flair not unlike the famous cioppino of San Francisco. This would be an impressive yet easy dish to entertain with -- just make sure to have plenty of crusty bread on hand.

Our family was in the retail fish and seafood business for almost 80 years and during the course of time hundreds of seafood recipes were collected, tested and developed. Dad came up with this one years ago and it's been a friend and family favorite for those of us who love the fruits of the sea scented with beautiful tomatoes and basil ever since. An impressive, but easy company dish for four to six.... Serve it up with crusty bread!

Serves 4 to 6

  • 1/3 cup extra virgin olive oil
  • 4 crushed garlic cloves
  • 6 very ripe peeled and seeded Roma tomatoes cut into thin strips
  • 1 cup homemade fish stock, purchased seafood stock or clam juice
  • 1/2 cup dry white wine
  • 1 pound skinned saltwater fish filets (snapper, sole, halibut, cod) cut into 2 inch chunks
  • 16 large peeled and deveined raw shrimp (the larger the better!)
  • 16 raw sea scallops
  • 1/2 cup finely shredded basil leaves
  • 1/2 cup chopped flat leaf parsley
  1. Heat the oil in a 4 to 6 quart Dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about 2 minutes or until the garlic is fragrant but not browned.
  2. Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood.)
  3. Add the fish, shrimp and scallops and simmer for about 5 minutes until the seafood is just done. (Don't over cook!). Stir in the parsley and basil and serve immediately ( with that crusty bread!!)
Edamam

Nutrition Info:

PER SERVING:

  • 239 calories
  • 14g total fat
  • 2g saturated fat
  • 55mg cholesterol
  • 309mg sodium
  • 3g carbohydrate (0g dietary fiber, 0g sugar)
  • 22g protein
2 Comments Add a Comment
  • Oldies_joemare_bd

    sdebrango says: Just want to say this sounds delicious and your picture is perfect. Honestly, thought it was a professional shot, great job on both counts.

    about 1 year ago Reply to this »
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    inpatskitchen says: Thanks suzanne!

    about 1 year ago

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