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fisherman's stew

(3 ratings)
wallacan avatar
Recipe by
Anna Wallace
@wallacan
Nampa, ID

I skipped the capers, added bay scallops and used jumbo shrimp cut in bite sized pieces -also Fire Roasted tomatoes replaced the petite diced. This incredible soup was served with crusty roll and grated parmesan - YUM (Original recipe from cookincanuck.com)

(3 ratings)
yield 6 -8
method Stove Top

Ingredients For fisherman's stew

  • 1 Tbsp
    olive oil
  • 1 md
    onion chopped
  • 3 clove
    minced garlic (or to taste)
  • 1 md
    red bell pepper diced
  • 1 lg
    carrot, diced
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    crushed red pepper (or to taste)
  • 1/2 c
    chopped flat leaf parsley
  • 1
    white wine (pinot grigio/ single serve bottle)
  • 1 can
    fire roasted tomatoes with garlic undrained
  • 3/4 c
    vegetable broth (more or less to taste)
  • 1/2 tsp
    kosher salt
  • 1 1/4 lb
    tilapia filets cut in 1 inch pieces
  • 6
    jumbo shrimp(12-16 ct) peeled deveined and cut into 3 pieces each
  • 1/3-1/2 lb
    bay scallops
  • salt and pepper to taste

How To Make fisherman's stew

  • 1
    Heat the olive oil in a large saucepan set over medium heat
  • 2
    Add the onion, garlic, bell pepper and carrot. Cook stirring occasionally until the onions and peppers are tender. (about 7-8 min.)
  • 3
    Add the oregano and pepper flakes - cook for 1 min. Add the parsley and white wine and cook for 1 additional minute.
  • 4
    Add the tomatoes and broth and bring to a simmer.
  • 5
    Add the tilapia pieces and cook, stirring occasionally until the fish is almost cooked through. (about 4 min.)
  • 6
    Add the shrimp and scallops and continue to simmer until the shrimp is barely cooked through. (2-3 min.) Remove from heat and season with salt and pepper to taste.
  • 7
    Top with freshly grated or shaved parmesan cheese and serve with crusty rolls.
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