Description
Food columnist renee enna published this recipe which relies on less-expensive ingredients to create a toothsome fish stew. She suggests using whatever firm white fish is on sale, shredded crab to thicken the stew, and mushrooms to provide texture in place of shellfish. Serve with a crusty bread. I've made the salt optional and suggested low-sodium tomatoes to try to reduce the sodium level,
Ingredients
- Olive Oil
- Onions
- Sliced Mushrooms
- Mixed Italian Herbs
- Garlic Clove
- Salt
- Red Pepper Flakes
- Fresh Ground Black Pepper
- Diced Tomatoes
- Dry Red Wine
- White Fish Fillets
- Roasted Red Peppers
- Crabmeat
- Cooked Shrimp
- Sugar
- Fresh Parsley
Instructions
- Heat the oil over medium-high heat in a dutch oven and add the onion
- Cook, stirring, until softened, about 2 minutes
- Stir in the mushrooms, italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes
- Stir in the tomatoes and wine and heat to a boil
- Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged
- Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes
- Stir in the crabmeat, roasted red peppers and shrimp, if using
- Continue to cook until just heated through, about 3 minutes
- Taste – if acidic, add the sugar
- Serve garnished with the parsley