Growing up in brazil, fish stew (known as moqueca) was always a hot item on the menu.
Recipe Summary Seafood Cioppino
This is as good as any restaurant's version! Serve with rice and a nice salad.Ingredients | Fish Stew Recipes Easy
¼ cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 fresh red chile pepper, seeded and chopped
½ cup chopped fresh parsley
salt and pepper to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
½ cup water
1 pinch paprika
1 pinch cayenne pepper
1 cup white wine
1 (10 ounce) can minced clams, drained with juice reserved
25 mussels, cleaned and debearded
25 shrimp
10 ounces scallops
1 pound cod fillets, cubed
Directions
In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.
Info | Fish Stew Recipes Easy
prep:
30 mins
cook:
2 hrs 15 mins
total:
2 hrs 45 mins
Servings:
8
Yield:
8 servings
Fish Stew Recipes Easy / A wonderfully flavorful spicy fish stew with garlic and tomatoes that enhances, rather than masks, the delicate flavor of the fish.
