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Categories:
olive oil fennel red pepper yellow pepper leeks clove garlic red pepper Italian tomatoes fish stock white wine salt shrimp bay scallops parsley
Viewed: 87 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 1 bulb fennel, chopped
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 3 leeks, chopped
- 1 clove garlic, minced
- 1 teaspoon dried hot crushed red pepper
- 2 cups canned Italian tomatoes
- 3 cups fish stock or water
- 1/2 cup dry vermouth or white wine
- Course salt and freshly ground pepper to taste
- 1 pound halibut, cut into 1-inch pieces
- 1/2 pound shrimp, peeled
- 1/2 pound bay scallops
- Chopped parsley or chives to garnish
Method
- In a large casserole, heat the olive oil and gently cook the fennel, peppers, leeks and garlic until they are soft.
- Add the crushed red pepper, tomatoes, stock or water and vermouth.
- Season to taste with salt and pepper and simmer gently, covered for 10 minutes.
- Uncover and simmer for 10 more minutes.
- The sauce should be fairly thick.
- Add the halibut, shrimp and scallops and cook for two minutes.
- Be careful not to overcook.
- Garnish with parsley or chives and serve in hot soup bowls.
