Many years ago I visited my friend Randy when she lived in Florida; while we were there they made a fisherman's stew for dinner one night. Well, I must tell you, I have not been able to get that stew out of my head. So, now that we live by this fabulous fish market, I had to try to recreate the stew that has been ingrained in my mind for so many years. This is what I came up with. Everyone in our house loved this dish!
This recipe is adapted from a recipe from Good Housekeeping.
1 TBL olive oil
1 medium red pepper, finely chopped
1 medium red onion, finely chopped
3-4 cloves garlic, ran through a garlic press
A few shakes of crushed red pepper (if you like more spice add more – I did)
1 bottle good dry white wine, reserve ½ cup for the stew
2 cans 14.5 oz diced tomatoes
Salt to taste
Halibut, I used a whole, small halibut, maybe 2 pounds worth
1 pound mussels (scrubbed and beards removed)
1 pound shrimp
½ pound oysters (shucked)
½ pound clams (shucked)
¼ cup fresh chopped basil
Pour yourself a glass of the white wine.
In a nonstick 5-6 quart pot, heat oil over medium-high heat until very hot. Add chopped peppers and onion and cook 6-8 minutes or till tender, stirring occasionally. Add garlic and crushed red pepper, cook 1 more minute stirring. Add ½ cup wine and heat to boiling, boil 2 minutes.
Stir in tomatoes, salt and ½ cup water; heat to boiling over medium-high heat. Add all your seafood, reduce heat to medium-low and simmer covered 8-9 minutes or until your shrimp have turned pink throughout and your mussels shells are open. Remove from heat, sprinkle with fresh basil and serve immediately. (I like to put the stew in a bowl, and then add the basil to individual bowls)
Pour yourself another glass of wine.
Serve with big crusty bread.
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