This hearty seafood stew is typically South American. You can substitute other fish as preferred. Add fragrant bread fresh from the oven, a glass of Chilean or Argentine wine, and enjoy.
Ingredients:
- 4 cups water
- 2 cups white wine
- 2 celery stalks, coarsely chopped
- 2 carrots, coarsely chopped
- 1 pound crayfish, washed
- ½ pounds medium shrimp, washed
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 2 medium red bell peppers, finely chopped
- 4 medium tomatoes dipped in boiling water for 30 seconds, peeled and chopped
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 1½ pounds see bass fillets, cut into chunks or other firm fleshed fish
- 1½ pounds small squid, cleaned and sliced
- pepper to taste
- very small amount of salt (optional)
Preparation:
In a large, non-aluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes. Add the shrimp and crayfish and simmer for 3 to 4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells and vegetables.Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes, stirring now and then. Stir in the tomatoes, tomato paste, thyme, and oregano. Add the reserved broth and bring it to a simmer. Add the sea bass and squid and simmer for 2 minutes. Return the crayfish and shrimp to the broth and simmer 1 more minute. Season to taste, ladle into bowls and serve immediately.
Serves 10.
Serve with crusty bread and more white wine.
