Shelly's Recipe

FISHERMANS STEW

Category: Stews

3 tbsp olive oil
2 anchovy fillets
1 bay leaf
1/8 tsp red pepper flakes
2 garlic cloves, thinly sliced
1 medium yellow onion, chopped
Sea salt and freshly ground black pepper
1 cup dry vermouth
1 (1 lb and 12 oz) can crushed whole tomatoes
2 tbsp chopped flat-leaf parsley
1/2 cup clam juice
1 lb firm white fish fillets (cod, halibut, or mahi-mahi), cut into large pieces
6-8 little neck clams (rinsed well) or 2 (10 oz) cans whole clams, drained
6-8 large shrimp, peeled and deveined
6-8 sea scallops
1 1/2 tbsp fresh lemon juice

In a large skillet, over medium heat, heat olive oil. Add anchovies, bay leaf, and red pepper flakes. Cook until anchovies begin to dissolve (about 2 minutes). Add the garlic, onions, salt and pepper. Saute until onions are translucent (about 10 minutes).

Stir in vermouth, tomatoes, clam juice and parsley. Reduce heat and simmer for 1 hour to blend the flavors, stirring occasionally. Return heat to medium. Season fish with salt and pepper. Add the fish and clams and gently stir to combine.

over and cook 4-5 minutes. Add the shrimp and scallops and gently stir to combine. Cover and cook an additional 4-5 minutes. Stir in the lemon juice and serve immediately. Serves 4-6