 |
Prep Time: 30 Minutes Cook Time: 36 Minutes |
Ready In: 66 Minutes Servings: 5 |
|
My favorite fish to use in this is red snapper. But any firm fish will work. Smells and tastes yummy. Ingredients:
1/2 lb fresh mushrooms, sliced |
2 medium onions, thinly sliced |
4 cloves garlic, minced |
1 (28 ounce) can tomatoes, undrained |
1 cup dry red wine or 1 cup white wine |
2 teaspoons italian seasoning |
1/2 teaspoon red pepper flakes |
1 bay leaf |
2 lbs red snapper or 2 lbs cod fish fillets, cut into 2 inch chunks |
1 lb bay scallop |
1 lb large shrimp, peeled and deveined (can leave tails on if you wish) |
hot sourdough bread (homemade is best) |
Directions:
1. Spray a 6-quart dutch oven with nonstick cooking spray; heat over high heat.
2. Add the mushrooms, onions, and garlic; saute for 4-6 minutes or until veggies are tender, stirring frequently.
3. Add in the tomatoes with juice, wine, Italian seasoning, red pepper flakes, and bay leaf; stir.
4. Bring to a boil, decrease heat to low, cover, and simmer for 20 minutes.
5. Take off lid, increase heat to high.
6. Bring back to a boil; add fish, scallops, and shrimp.
7. Cook for 8-10 minutes or until fish flakes easily and shrimp are pink, stir occasionally.
8. Serve with hot sourdough bread.
|
|