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Shrimp

Dad's Favorite Seafood Stew

Our family was in the retail fish and seafood business for almost 80 years, and during the course of that 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 for those of us who love the fruits of the sea. An impressive, but easy, company dish for four to six. Serve it up with crusty bread!

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 4 garlic cloves, crushed
  • 6 Roma tomatoes, peeled, seeded, and cut into thin strips
  • 1 cup homemade fish stock, store-bought seafood stock, or clam juice
  • 1/2 cup dry white wine
  • 1 pound skinned saltwater fish fillets (snapper, sole, halibut, cod), cut into 2-inch chunks
  • 16 large shrimp, peeled and deveined
  • 16 sea scallops
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup finely shredded basil leaves
  • Crusty bread, for serving

Directions

  • In a 4- to 6-quart Dutch oven or pot over very low heat, heat the oil. Cook the garlic, stirring occasionally, for about 2 minutes, until fragrant but not browned.
  • Add the tomatoes, stock, and wine, and simmer over medium-low heat for about 10 minutes. (At this point, you can cool and refrigerate the mixture if you want to prep a day ahead—just reheat before adding the seafood.)
  • Add the fish, shrimp, and scallops and simmer for about 5 minutes, until the seafood is just cooked through (be sure not to overcook!). Stir in the parsley and basil.
  • Divide the stew among bowls. Serve with the bread alongside.

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