Seafood Fricassee Recipe

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  • 3 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 1/3 cup chopped fennel (no leaves)
  • 1/2 cup chopped carrot
  • 1/2 cup chopped leek
  • 1 dried hot red pepper, crushed
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 cup dry white wine
  • 1 cup chopped ripe tomatoes (or canned)
  • 3 cups water
  • 1/2 teaspoon Salt
  • Freshly ground black pepper
  • 1 pound boneless white-fleshed non-oily fish (halibut, snapper, bass) cut inch 3/4 inch cubes
  • 1/2 pound bay scallops
  • 1/2 pound shrimp, peeled and deveined
  • 1/4 cup chopped fresh parsley leaves
Heat the olive oil in a kettle and add the onion, garlic, fennel, carrot, and leek. Cook the vegetables until they wilt.

Add the crushed hot pepper, bay leaf, thyme, wine, tomatoes, and water. Bring the mixture to a boil and add the salt and pepper.

Cover the kettle tightly and simmer for 15 minutes.

Add the fish and cook for 2 minutes.

Add the scallops and shrimp and cook for 1 minute. Do not overcook or the fish will fall apart.

Sprinkle the stew with parsley and serve it with croutons. To Serve, serve in large soup bowls, portioning out the seafood first so that each serving has its due. Then surround the seafood with vegetables and liquid. The croutons should be served on the side.

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Nutrition (per serving)
Calories: 239

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