Recipe

California Fish Stew Recipe

	Chihuahua / All my dishes 1 year, 10 months ago This fish stew cooks very quickly. Have everything ready. Serve with a green salad and crunchy bread. From, Williams-Sonoma Healthy Cooking. Prep:15m Cook:6m Servings:4	Chihuahua
	fresh light

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Ingredients

1/2 lb. Sea Scallops

1/2 lb. large Shrimp, peeled and deveined

1 lb. skinless Fish fillets such as Cod or Snapper (a firm fish)

2 Tbl. Olive Oil

3 cloves Garlic, minced

1 C dry White Wine

1/3 C Water

2 C peeled, seeded and chopped Tomatoes

1 tsp. dried Oregano or Thyme

1/2 tsp. Salt

1/4 tsp. freshly ground Pepper

1/3 C chopped fresh Parsley, preferably flat-leaf (Italian)

Directions

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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