Name: Fisherman's Seafood Stew
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 to 10 servings
Ingredients: 1/2 cup olive oil; 2 onions, chopped; 1 stalk celery, chopped; 1/2 cup garlic cloves, finely minced; 2 cups white wine; 64 ounces crushed tomatoes; 1/4 cup dried parsley flakes; 2 tablespoons crushed red pepper flakes; 1 tablespoon fresh thyme leaves; 1 tablespoon salt; 1 tablespoon finely ground pepper; 2 1/2 quarts heavy cream; 1/2 pound fresh Pacific rock cod, cubed; 1/2 pound mahi-mahi, cubed; 1/2 pound Oregon shrimp meat; 1/4 pound fresh bay scallops

Directions

Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Fisherman's Market, Eugene, OR

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Fisherman's Seafood Stew

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