Mediterranean Fish Stew

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Yellow onion - diced
1		Green bell pepper - diced
1/2 cup	31g / 1.1oz	Dried-tomato halves - minced
2		Garlic cloves - minced
1 teaspoon	5ml	Freshly-grated lemon peel
1 teaspoon	5ml	Crushed red-pepper flakes
1/2 lb	227g / 8oz	Italian plum tomatoes - seeded, diced
		(or use canned tomatoes)
1 cup	237ml	Bottled clam juice
1 cup	237ml	Dry white wine
1 lb	454g / 16oz	Firm white fish fillets - cut into 1" pieces
1 lb	454g / 16oz	Large shrimp - peeled, deveined,
		Tails left intact
8		Or large scallops (medium)
1/4 cup	23g / 0.8oz	Minced fresh parsley
1/4 cup	59ml	Mayonnaise
1 teaspoon	5ml	Additional minced garlic - (optional)
		Crusty bread, couscous or rice

Recipe Instructions

In a Dutch oven, heat oil over high heat. Add onion, bell pepper and dried-tomato bits (reconstitute tomatoes in hot water, wine or broth before mincing, if that's easier). Reduce heat to low and saute 5 minutes, stirring frequently. Add 2 garlic cloves, minced, during last 2 minutes.

Add lemon zest, hot-pepper flakes and plum tomatoes; saute 2 minutes. Add clam juice and wine. Bring to a boil over high heat, then reduce heat to low and simmer 10 minutes. Add fish pieces, shrimp, scallops and parsley; stir well. Cover and simmer 5 minutes or until seafood is cooked through.

In small bowl, combine mayonnaise and additional garlic; blend well.

To serve, ladle stew into serving bowls; top each with a dollop of mayonnaise. Serve with bread, couscous or rice.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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