Fish Stew
June 27, 2016
By Tom Calavano
Print Recipe
Ingredients :
Olive oil 2-3 tablespoons chopped garlic (love it, love it, love it.) 1/2 large chopped onion 1-2 celery stalks, of peeled chopped 2 tablespoons dried oregano Dried, crushed hot pepper (to taste). The hotter the better for me. Sea salt (to taste) 1 tablespoon concentrated tomato paste 6 oz. can of Ro-Tel diced tomatoes with chilies 6 oz. Vegetable stock 1-8oz. can of chopped clams (with juice) 2-8oz cod fish filets cut into 1 to 2 inch chunks 8 to 10 cooked peeled shrimp Directions :
In a cast Iron pot, heat a liberal splash of olive oil. Add garlic, celery, onion, oregano, and tomato paste.
Cook until vegetables are sweating (keep heat low to avoid burning garlic).
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Add chopped tomatoes/chilies and vegetable stock. Bring up to a slow simmer and cook for 10-15 minutes to allow all flavors to blend.
Add chopped clams with juice, cod fish chunks, and cook at a simmer until cod fish flesh turns white.
Add cooked shrimp and heat. Add sea salt to taste.
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Ladle into deep bowls. Add a splash of olive oil on top. Serve along with garlic bread.
