- Preparation time: 20 minutes
- Total time : 30 minutes
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||5 g|
|sat. fat||1 g|
|dietary fibre||1 g|
This versatile fish stew is a classic of the West Coast. For the best flavour, use the freshest seafood you can find. Cut scallops in half if they are larger than 1 inch (2.5 cm). Serve with a sprinkling of fresh basil and a slice of crusty Italian bread to soak up al the juice.
- 1 tbsp 1tbspolive oil
- 1 1small sweet onionsweet onions, diced
- 4 4cloves garlic, minced
- 1/4 cup 1/4cupdry white wine
- 1 cup 1cupbottled strained tomatoes, (passata)
- 1 tsp 1tspdried oregano
- 1/4 tsp 1/4tsppepper
- 1 bottle (236 mL) 1bottle (236 mL)bottle clam juice
- 8 oz 8ozshrimp, peeled and deveined
- 8 oz 8ozscallopscallops
- 8 oz 8ozfirm white fish filletwhite fish fillets, (such as cod or halibut), cut crosswise in strips
In large saucepan, heat oil over medium-high heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add garlic; cook for 1 minute.
Pour in wine; cook, scraping up browned bits, until slightly reduced, about 1 minute. Add tomatoes, oregano, pepper and clam juice; bring to boil. Reduce heat and simmer for 5 minutes.
Stir in shrimp, scallops and fish; cover and cook over medium heat until shrimp are pink and fish and scallops are opaque, about 5 minutes.
Source : Canadian Living Magazine: March 2012