Fool-i-ya-baise Seafood Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T. extra virgin olive oil
1 tsp. fennel seed
6 cloves garlic, minced
1 leek, sliced lengthwise, then across, 1/2" slices, then washed and drained
1 medium onion, chopped
2 ribs celery, split lengthwise, then chopped
1 bay leaf
Salt and pepper
1 small bundle fresh thyme sprigs, 4-6 left whole
2 pieces orange peel, 3-4 inch strips, made with vegetable peeler
1/2 c. flat leaf parsley, chopped (3 handfuls)
1 c. dry white wine
4 c. chicken stock, good quality, from soup aisle
1 can (15 oz.) chunky style crushed tomatoes or diced tomatoes
3 lb, fish, such as red snapper or tilapia, cut into 2-inch pieces
12 sea scallops
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Directions: |
Directions:Heat a wide heavy pot over medium high heat. Add olive oil. Add garlic, leeks, onions, celery and bay leaf. Season with salt and pepper. Add thyme sprigs, orange peel, and 2 handfuls of parsley, reserving some of parsley for garnish. Stir to combine seasonings with vegetables. Saute vegetables 5-8 minutes, until leeks are tender, but still green. Add wine and stir in 1-2 minutes. Add chicken stock and tomatoes and stir well to combine. Arrange cut fish and scallops around the pan. Spoon soup stock over and around seafood. Season with salt and pepper. Cover pan and cook gently (think poaching) for 10-12 minutes, until fish and scallops are opaque. (Shrimp and mussels can be substituted for some of the seafood. Use the seafood you like best.) Spoon gently into bowls and serve with crusty baguettes. |
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Personal
Notes: |
Personal
Notes: In Italy, a similar seafood stew is called "Zuppa di Pesce" (Soup of Fish). According to Beth, "No matter what you do, this recipe is going to cost you $40.00." Is it worth it? Absolutely. And since it makes about 8 servings, the price is not so bad after all...no more than you would pay for a bowl of soup in a restaurant...and most restaurants do not make a soup to compare with this one. If they do, you will pay far more than $5.00 a bowl for it.
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