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Categories:
olive oil onions celery garlic white wine tomatoes parsley flakes red pepper thyme salt ground pepper heavy cream cod Mahi Oregon shrimp meat bay scallops
Viewed: 58 - Published at: 7 years agoIngredients
- 1/2 cup olive oil
- 2 onions, chopped
- 1 stalk celery, chopped
- 1/2 cup garlic cloves, finely minced
- 2 cups white wine
- 64 ounces crushed tomatoes
- 1/4 cup dried parsley flakes
- 2 tablespoons crushed red pepper flakes
- 1 tablespoon fresh thyme leaves
- 1 tablespoon salt
- 1 tablespoon finely ground pepper
- 2 1/2 quarts heavy cream
- 1/2 pound fresh Pacific rock cod, cubed
- 1/2 pound mahi-mahi, cubed
- 1/2 pound Oregon shrimp meat
- 1/4 pound fresh bay scallops
Method
- Heat the olive oil in a large saucepan over medium heat.
- Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
- Add the wine and simmer until slightly reduced, 3 to 5 minutes.
- Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes.
- Remove from the heat and add the cream.
- Bring 2 quarts water to a boil in a separate pot.
- Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes.
- Drain and add to the stew.
