Italian Seafood Stew- Simple and Amazing!
A delightful seafood melody!
Getting the best of both worlds with seafood and Italian flavors! Lately I've been exploring meals and dishes that are more on the healthy side, despite how much I love pasta :) I came across this recipe from a family member and started to make it myself with a couple additions. This stew has always been a hit with everyone I've served it too. It is a extremely hearty meal, so it goes well by itself or served with a bread or some rice. The seafood and Italian flavors combine very well and is very full-bodied. Perfect for an evening summer meal, or even better any time during the winter! It's fairy easy to make and doesn't require too much babysitting....so it's on the low maintenance end, which is great for busy work nights! Happy Cooking!
- 1 Tablespoon Olive Oil
- ! Large Fennel Bulb, chopped
- 1 Small Onion, chopped
- 1 Red Bell Pepper, chopped
- 2 Cloves Garlic, minced
- 2 Cups Vegetable Broth
- 2 (14oz cans) Italian-Style Tomatoes
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Red Pepper Flakes
- 1 Pound Haddock, thawed, cubed
- 1/2 Pound Sea Scallops
- 1/2 Pound Medium Shrimp, peeled
- 1/4 Cup Fresh Parsley
- Freshly grated Parmesan Cheese
- In a large Dutch Oven or Sauce pan, heat the oil over medium-high heat. Add the fennel, bell pepper, garlic, and onion. Sautee for 5 to 7 minutes.
- Stir in the broth, tomatoes, Italian seasoning, and red pepper flakes and bring it to a boil. Cover and reduce the heat. Then, simmer for 15 minutes.
- Add the fish, scallops, and shrimp. Cover and simmer for 10 more minutes. The fish should flake with a fork when it is done. Stir in the parsley and top it with the parmesan cheese if you like.
Dress for the part!
* Add crab for more bulk, if desire. Fresh seafood is the best way to go if possible.
* Add some Sirachi hot sauce to give it a extra spicy kick
* Makes great leftovers for a seafood breakfast!
* Black pepper goes great if you are into it.
* Cilantro makes a great garnish if you prefer it over parsley!
* The seafood cooks best at the 10 minutes noted in the recipe. Make sure it doesn't over cook!
*Garnish with a lemon wedge for a taste of sour.
* White rice goes great in, or as a side for the stew.