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Seafood Stew

This stew is creamy, super easy and quick to prepare, I promise. The flavors of veggies, the seasonings and the fish blend so amazingly in this simple but very delicious dish. I have always looked for simple and quick meals, and this is a perfect dish for a quick dinner that the grownups and the little ones love. Serve it hot with a nice toasted garlic bread. Yum! Give it a try, you will not regret!!!

Posted on April 1, 2010

Makes 4 servings

IngredientsSeafood Stew

4 tablespoons olive oil

1 large yellow onion, sliced

5 cloves of garlic, minced

1 fennel, sliced

3 celery sticks, chopped

1 (15 ounces) can chopped tomatoes

1 teaspoon dry oregano

1 bay leaf

1 orange (zest and the juice)

1/4 teaspoon saffron threads

3 cups fish stock or water

3 tablespoons white wine

Salt and black pepper

1 lb white fish fillet (cod, halibut, haddock, flounder etc.)

8 ounces large shrimp, uncooked, peeled and deveined


1. Heat the oil in a large skillet. Add the onions, garlic, fennel and the celery and cook on medium heat for about 15 minutes, stirring occasionally.

2. Add the tomatoes, oregano, bay leaf, the zest and the juice of one orange and the saffron. Bring everything to a boil, reduce the heat and simmer covered on low for about 5 minutes. Pour in the fish stock or water, the wine, salt and black pepper. Bring everything to a boil, cover and then reduce the heat and simmer on low heat for 20 minutes.

3. Cut the fish fillets into 2-inch pieces and add them to the sauce. Cover and simmer for 5 minutes. Add the shrimps, cover and cook for another 5 minutes. Adjust the seasonings and serve with a garlic bread.





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