How to make it

  • In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
  • Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
  • Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
  • Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.
  • ***I like my sauce a little thicker I added tomato paste( depending on small can or little larger can)in the oil, pepper, anchovies(only because "I" like anchovies once in awhile the family hates it, lol oh well I was cooking) and garlic. (In the beginning process)
  • Besure you have a good heavy bottom pot for this. My first attempt it burned on the bottom, It was stil good.
  • You will be able to see your liquid as you are making this. How thick or thin you like your broth. Remember this is your recipe!

Reviews & Comments 4

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  • kswal520 2 years ago
    delicious, just made tonight, did not change a thing. Thanks, Kathy
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  • recipediva 10 years ago
    You will love it!
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  • linebb956 10 years ago
    I love this... we were stationed in CA for a while and would go every week-end to Santa Cruze to the wharf and get a big cup of this and a shrimp cocktail... all served outside so you could keep walking etc... It was great.. Thanks I will be making this when it get cool here!
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    " It was excellent "
    paprikamama ate it and said...
    this sounds so family used to make fish stew when we'd go on vacation in canada...and it was made in a big pot over the was sooooo my brother in law would add 1 very hot hungarian pepper to the would still be in 1 piece so he could eat it with his portion and it did not make the rest of the stew hot at all.....great memories...thanks.
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