Mediterranean Fish Stew
Ready in 1 hour
Serves : 8
3 tablespoon Olive oil
2 large Onions; Sliced
3 cloves Garlic; Sliced
1 Red chile; Finely chopped
2 tablespoon Tomato puree
2 cans Tomatoes chopped
1 Cup White wine
1 Can Clam juice w/clams. Or fish stock; Can substitute a can
2 pounds Halibut; Cut into large chunks
1 Pound Clams
2 pounds Shrimp
1 large Loaf of ciabatta bread; Sliced
5 tablespoons Olive oil
2 cloves Garlic cloves
To make the garlic toast, drizzle the bread with olive oil, the.
Griddle or grill until golden all over.
While the toasts are still hot rub them with garlic set aside
Heat the oil in a wide deep frying pan.
Add the onion and cook over a gentle heat for 5 mins until softened.
Stir through the garlic and chili and cook a couple minutes more.
Add the tomato purée and tomatoes.
Turn up the heat and cook for 10-15 minutes stirring until the tomatoes are pulpy.
Pour over the wine and cook for 10 mins more until most has boiled away.
Add fish stock and orange zest and heat u til gently simmering.
Nestlé the halibut chunks into the liquid and cook for 5 mins.
Add the clams and shrimp and cook for 5 mins more until the fish is cooked through and the claims have opened (through away any that haven’t opened).
Credit : Laurice