This hearty seafood stew is rich and flavorful, with the bright clean flavors of garlic, lime, cilantro and parsley shining through. And, if you gather the ingredients in advance, it’s easy enough to make as a weeknight dinner (It takes about 2 hours to marinate and about 40 minutes to make, so it also depends on how late you like to eat dinner, I suppose). At any rate, you simply layer the prepared ingredients and then simmer in a pan for 20 minutes. So simple! This recipe comes from Gourmet magazine.
Marinate the Seafood In a bowl, stir together 1/4 cup fresh lime juice, 1/2 tsp finely chopped, dried hot red peppers, a finely chopped garlic clove and 1 1/2 teaspoons of salt. Add 48 ounces of a firm white fish (we used dover sole) and stir to cover the fish. Put it in the fridge to marinate for 30 minutes.
Add a pound of medium shrimp (deveined), toss with the fish and marinade, and let marinate for another 30 minutes to 1 1/2 hours more.
Meanwhile, gather and chop your vegetables and herbs: 1 1/2 pound tomatoes (1/2 inch cubes); 1 large onion (same size cubes); 1/2 cup red bell pepper; 1/2 cup yellow bell pepper; 1/2 cup finely chopped cilantro; and 1/2 cup finely chopped fresh flat leaf parsley.
Now it’s time to make the stew! Layer the tomatoes at the bottom of a heavy pot or dutch oven. Layer in the onions and a clove of chopped garlic. Then sprinkle on the bell peppers and sprinkle with 1/2 tsp salt.
Layer the fish and shrimp on top of the vegetables. Then pour the marinade over the top of it all, along with 1/4 cup olive oil.
Bring to a simmer, and then cover the pot. Simmer until the vegetables release their liquid and soften, and the fish is just cooked through. About 20 minutes.
Ciabatta goes quite nicely with this. Toast ciabatta, and then use the Spanish method to make garlic bread. When the toast is super hot, rub a clove of garlic over the toast, then drizzle with a bit of olive oil, sprinkle with a bit of salt, and it’s time for dinner!
- 48 ounces firm white fish (dover sole, pacific cod, etc.)
- 1/4 cup fresh lime juice
- 1/2 tsp dried hot red pepper flakes
- 3 cloves finely chopped garlic
- 1 pound medium shrimp, deveined
- 1 1/2 pound tomatoes, chopped
- 1 large onion, chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup olive oil
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