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Quick Fish Stew

Here's how you make Quick Fish Stew
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  • Servings: 5
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 yellow onion (peeled and minced)
  • 2 scallions, minced
  • 2 garlic cloves (peeled and crushed)
  • 1/4 cup butter (or 1/4 cup margarine)
  • 2 pounds cod fish fillets (use any 2 of the following, cod, flounder, haddock, sea bass, tuna)
  • 9 ounces shrimp (peeled and deveined or 9 ounces scallops or mixture of both)
  • 1 cup water
  • 1 cup clam juice (bottled)
  • 1 (28 ounce) cans tomatoes (do not drain)
  • 1 cup dry white wine
  • 1 can (6 ounce) tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound mussels (10 mussels in shell, well scrubbed and bearded)
  • 1/2 pound clams (10 littleneck clams in shell, well scrubbed)
  • 1 package (10 ounce) frozen green peas
  • 1 to 2 tablespoon parsley, minced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large kettle over moderate heat, saute' onion, scallions, and garlic in butter 3-5 minutes until very pale golden.

  • Step 2: Meanwhile, cut fish in 2" chunks, set aside.

  • Step 3: Add water, clam juice, wine, tomatoes, tomato paste and salt and pepper to kettle.

  • Step 4: Break up any large clumps of tomato, cover and simmer 10 minutes.

  • Step 5: Add fish, shrimp, peas, mussels and clams, cover and simmer 10 minutes longer.

  • Step 6: Sprinkle with parsley, taste for salt and adjust as needed.

  • Step 7: Ladle into soup bowls and serve with hot butter French bread.

We hope you enjoy this recipe!

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