Winter Seafood Stew

Name: Winter Seafood Stew
Yield: Makes: 4 servings
Ingredients: ½ cup dry white wine; 2 cans (14½ ounces each) Italian-style stewed tomatoes; 1 teaspoon grated lemon zest or ½ teaspoon dried lemon peel; 3 or 4 fresh sage leaves or ½ teaspoon dried; 1 pound new potatoes; 1 pound monkfish or sea scallops or combination of the two; Salt and freshly ground black pepper; 1 bottle (8 ounces) clam juice or 2 cups water or chicken broth; ½ pound fresh mushrooms; 1 red bell pepper; 2 tablespoons olive oil; 1 small onion

Preparation info

Makes:
4
servings

Difficulty
Easy

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.

Ingredients

1 small onion
1 red bell pepper
2 tablespoons olive oil

Stew
Fish course
Dinner
Pescatarian
Gluten-free
Winter
Spicy

Method

Finely chop the onion. Core, seed, and chop the pepper.
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.
Meanwhile rinse, stem, and thinly slice the mushroom caps