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Ingredients:
3 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1/2 cup chopped fennel (without the leaves)
1/2 cup chopped carrot
1/2 cup chopped leek
1 crushed, dried, hot red pepper
1 bay leaf
1/2 teaspoon thyme
1 cup dry white wine
1 cup chopped tomatoes
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless white-fleshed fish, such as halibut, haddock or
tilefish, cut into 1-inch cubes
1/2 pound scallops
1/2 pound deveined, peeled shrimp
1/4 cup chopped parsley leaves
Heat the olive oil in a kettle and add the onion, garlic, fennel, carrot and leek. Cook the vegetables until they are wilted.
Add the crushed hot pepper, bay leaf, thyme, wine, tomatoes, and water. Bring to a boil and add salt and pepper. Cover the kettle and simmer for 15 minutes.
Add the fish and cook for another 2 to 3 minutes. Add the scallops and shrimp and cook for another minute.
Serve sprinkled with parsley and croutons.
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