Fisherman’s stew

(Seafood, Soup)

Number of Servings
4
Ingredients

    Stave off the winter chill with this hearty Mediterranean classic

    •     2 teaspoons extra virgin olive oil
    •     1 medium onion, chopped
    •     2 garlic cloves, minced
    •     1 cup bottled clam juice
    •     2 medium potatoes, peeled, cut in ½-inch cubes
    •     4 plum tomatoes, seeded and chopped
    •     12 oz. cod, cut in 8 pieces
    •     4 oz. small scallops or 4 oz. other white fish (halve the scallops, if large)
    •     ½ tablespoon chopped fresh tarragon, or 1 teaspoon dried
    •     ½ tablespoon chopped fresh parsley, or 1 teaspoon dried
    •     Salt and freshly ground black pepper, to taste

    COURTESY OF THE AMERICAN INSTITUTE FOR CANCER RESEARCH (AICR.ORG) .
    TO RECEIVE RECIPES BY E-MAIL, WRITE TO RECIPES@AICR.ORG.

Instructions
  1. In a small Dutch oven or deep pot, heat the oil over medium-high heat. Sauté the onion and garlic until they are translucent, about 4 minutes. Add the clam juice.
  2. When the liquid comes to a boil, add the potatoes and tomatoes. Reduce heat to a simmer. Cover and cook for 15 minutes or until the potatoes are almost done.
  3. Add the cod, scallops or other fish, tarragon, and parsley. Simmer until the fish is opaque in the center and flakes easily, about 4 to 5 minutes. Season with salt and pepper and serve.