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California Fish Stew
Yield: Makes 10 to 12 servings
Ingredients:
1quart mussels* (in shells)
3cups Zinfandel or other dry red wine, divided
1/2cup olive oil
1/2pound mushrooms, sliced
1medium green bell pepper, chopped
1large onion, chopped
2cloves garlic, minced
1can (32 ounces) Italian plum tomatoes, undrained
1/4cup tomato paste
1teaspoon salt
1/2teaspoon black pepper
3pounds striped bass or other firm fish fillets, cut into bite-size pieces
2tablespoons finely chopped fresh basil
1pound crabmeat, picked over to remove any shell
1pound medium raw shrimp, peeled and deveined
3tablespoons chopped fresh parsley
Preparation:
1.Steam mussels in 1 cup wine until open. (Discard any unopened shells.) Strain mussel liquid through cheesecloth; reserve. Leave mussels in their shells.2.Heat oil in 8-quart pot. Add mushrooms, bell pepper, onion and garlic; cook and stir 3 minutes. Add tomatoes with juice; cook 4 minutes. Stir in strained mussel liquid, tomato paste and remaining 2 cups wine. Add salt and pepper; simmer 20 minutes. Add fish and basil; cook 5 minutes or until fish flakes easily when tested with fork. Add mussels in their shells, crabmeat and shrimp. Heat until shrimp turn pink. Sprinkle with parsley; serve.
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