Well the first day of Fall has come and gone, and it’s still hot and humid! Time for one more light summery seafood recipe, especially one that comes together in 20 minutes. This is courtesy of Pat Kallio, food blogger, who writes “Our family was in the retail fish and seafood business for almost 80 years, and during that course of time hundreds of seafood recipes were collected, tested and developed. Dad came up with this one years ago and it’s been a family favorite….Serve it up with crusty bread!”
This is so light and healthy…I would almost count it as a diet dish if I overlooked the sourdough toasts baked with butter and parmaesan that I served it with.
1/3 cup extra virgin olive oil
4 crushed garlic cloves
6 peeled and seeded Roma tomatoes cut into thin strips (If tomatoes are out of season, use a 28 oz. can of good tomatoes along with their juice.)
1 cup homemade or purchased seafood stock, or bottled clam juice
1/2 cup dry white wine
1 pound skinned saltwater fish filets (snapper, sole halibut, cod) cut into 2 inch chunks
16 large peeled and deveined raw shrimp
16 sea scallops
1/2 cup finely shredded fresh basil leaves
1/2 cup chopped flat leaf parsley
salt and pepper to taste
Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until fragrant but not browned. Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead -just reheat before adding the seafood.)
Add the fish and seafood and simmer for about 5 minutes until just done. Don’t overcook! Stir in the parsley and basil , along with salt and pepper to taste, and serve immediately along with that crusty bread. Serves 4 to 6.
Note: I had an ear of fresh corn on hand, and cut it off the cobb and tossed it in during the last couple of minutes. Optional but adds a delicious crunch! If you are looking for a richer seafood stew, check out “Ciopinot’s No Work Cioppino” also on Heronearth.
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