Winter Seafood Stew

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This is a quick and light dinner, suffused with the sturdy flavor of fresh sage and potatoes. See the variation that follows on how to turn this into a summertime stew.


  • 1 small onion
  • 1 red bell pepper
  • 2 tablespoons olive oil
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  1. Finely chop the onion. Core, seed, and chop the pepper.
  2. Heat the oil in a large saucepan or deep, large skillet over medium heat. Add the onion and bell pepper and stir-fry for a moment until you hear them sizzle. Reduce the heat to low, cover the pan, and simmer until tender, about 10 minutes.
  3. Meanwhile rinse, stem, and thinly slice the mushroom caps