In a large stock pot, heat the olive oil. Add the red onion and garlic and sauté until softened.
Add the fish, squid, shrimp and mussels and sauté briefly. Season with salt and pepper, then deglaze the pot with the wine.
Add the spicy tomato broth and the vegetable stock, cover the pot and simmer until all of the seafood is cooked, about 5 to 7 minutes.
To serve, ladle the stew into bowls and sprinkle each with parsley.
½ cup olive oil
½ cup diced red onion
5 cloves garlic, chopped
1½ lbs. assorted fish such as halibut, salmon and mahi mahi, cut into pieces
½ lb. squid tubes, cut into ¼-inch rings
8 medium shrimp, peeled and deveined
12 mussels
½ cup white wine
3 cups spicy tomato broth (Click here to find the recipe.)
1 cup vegetable stock
Kosher salt to taste
Black pepper to taste
Chopped parsley
½ cup diced red onion
5 cloves garlic, chopped
1½ lbs. assorted fish such as halibut, salmon and mahi mahi, cut into pieces
½ lb. squid tubes, cut into ¼-inch rings
8 medium shrimp, peeled and deveined
12 mussels
½ cup white wine
3 cups spicy tomato broth (Click here to find the recipe.)
1 cup vegetable stock
Kosher salt to taste
Black pepper to taste
Chopped parsley
This article appears in January 2011.