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California Fish Stew Recipe

Ingredients

How to make it

  • Cut fish and shelfish into 3/4-inch pieces. Check for bones and discard. Place in a large bowl and set aside.
  • In a large saucepan or deep nonstick frying pan over medium-high heat, warm oil. When hot, add the garlic and saute, stirring about 30 seconds. Add half of the fish and shellfish and then all the wine, water, tomatoes, oregano or thyme, salt and pepper. Raise the heat to high and bring to a gentle boil; lower the heat and boil gently for 1 minute. Stir, reduce the heat to low, cover and cook for 2 minutes longer.
  • Add the remaining fish and shellfish and cook, stirring gently, just until all the pieces are opaque throughout, about 3 minutes.
  • Stir in the parsley and serve at once.

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The Cook

chihuahua Sonoma County, USA

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