 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A simple stew that comes together lightening quick. Makes a great light dinner served with salad and crusty bread. We've used many different types of fish, but blue marlin is especially tasty if you can get it! Ingredients:
1 tablespoon olive oil |
3 garlic cloves, minced |
1/2 cup minced onion |
1/2 teaspoon red pepper flakes (more or less to taste) |
1 lb fresh firm white fish fillet, cut into 1-inch cubes |
1/2 lb fresh sea scallop, halved lengthwise (into 2 skinny circles) |
2 large tomatoes, diced (may also use a 14 oz. can of tomatoes, undrained) |
1/2 cup clam juice |
1 red bell pepper, diced |
1 lemon, juice of |
1/4 cup diced flat leaf parsley |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Heat olive oil in dutch oven over medium high heat. Add garlic, onion, and red pepper flakes. Stir briefly, then let cook 2 minutes.
2. Add scallops and fish and cook, stirring, for 1 minute. Add tomatoes, clam juice, and bell pepper. Stir well; bring to a boil and cover. Simmer 10 minutes, till all seafood is thoroughly cooked.
3. Remove from heat and stir in lemon juice and parsley.
4. Serve in shallow bowls; sprinkle with parmesan cheese.
|
|