Classic Olive Oil Fish Stew

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Posted by in Recipes on Sep 18, 2012 . .
  • 1 large onion, peeled and coarsely chopped
  • 3 cloves garlic, peeled
  • 1/4 cup parsley leaves
  • 8 basil leaves
  • 1/4 cup Olive Cart South Haven Blend Olive Oil
  • 1/2 teaspoon hot red pepper flakes
  • 2/3 cup dry white wine
  • 2 cups plum tomatoes, peeled and diced
  • 1 cup clam juice, fish bouillon, or water
  • 1/2 teaspoon fine sea salt or more to taste
  • 1/2 pound cleaned squid, cut into 1-inch rings
  • 1/2 pound swordfish, skinned and cut into 1-inch chunks
  • 1/2 pound medium shrimp (about 13), shelled
  • 1/4 pound sea scallops
  • 1/4 pound monkfish, cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • 8 toasted bread slices

In a food processor or by hand, mince the onion, garlic, parsley, and basil together. Heat the oil in a heavy-duty pot and stir in the minced onion mixture. Cook over low heat until the ingredients soften, then stir in the pepper flakes and cook 1 minute longer.

Raise the heat to high, pour in the wine, and allow most of it to evaporate. Lower the heat and stir in the tomatoes, clam juice, and salt. When bubbles just begin to appear on the sides of the pot, begin adding the fish pieces in the order given, allowing the squid to cook for 5 minutes before adding the swordfish. Cook just until the fish turns opaque or whitish and flakes easily with a fork and the shrimp have turned pink. Stir in the lemon juice and correct the salt if necessary.

Ladle the soup over the bread slices and serve piping hot.

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