Wednesday, April 1, 2009

Seafood Stew


This stew is based on that beautiful trio of aromatic veggies, onion, celery, and carrots, that are the basis of so many successful dishes. Add a little garlic, a little thyme, olive oil, and wine and Wow!
This is one of my favorite dishes.

  • 2 LB mixed fish and seafood (this time I used a paella mix at Sams that had squid, mussels, shrimp, and some sort of generic white fish)
  • 1/2 cup olive oil
  • salt to taste
  • freshly ground black pepper to taste
  • 1/2 onion, diced
  • 1 small carrot, diced
  • 1 rib of celery, diced
  • 2 garlic cloves, crushed
  • 1 dried chili
  • 1 bay leaf
  • 1 sprig of thyme
  • 3/4 cup dry red wine
  • 6 whole canned tomatoes, chopped with their juice
  • Heat the olive oil
  • Add the onion, carrot, celery, garlic, chili, bay leaf, and thyme.
  • Cook until soft and aromatic.
  • Add the seafood and cook for 5 or 10 minutes on medium low heat, at a soft simmer--if you get much liquid off your seafood, don't boil or it may become rubbery.
  • Add the wine and tomatoes.
  • Season with the salt and pepper.
  • Continue cooking at a soft simmer for another 30 minutes, or so, to let all the flavors bind.
This time, I served mine with Veracruz rice, but I have also reduced this to a much thicker sauce and served over pasta.

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