Previous Story
KITCHEN MAGIC
|
Posted on Oct 01 2005
Seafood Stew
By DAVID SPITZER
Special to the Saipan Tribune
Combining shellfish and white fish is a European tradition—bouillabaisse is one famous example. Here we use shrimp and leave the choice of the white fish up to you. Zucchini, tomato and green pepper tie this stew to its zesty Mediterranean roots. Saipan is very similar with our Fresh seafood available here. This is a nice rustic stew after a day in the ocean fishing. Anything that is caught during the trip can be added for texture and flavor.
White fish fillets can be any of the following or a combination thereof: Mahi Mahi, Halibut, Marlin, Ocean Catfish, and Ocean Perch, Shark or turbot.
Makes 4 to 6 servings
Ingredients:
1 lb white fish fillets
½ lb cooked shrimp
2 tbsp vegetable oil
2 cloves garlic, minced
1 medium onion, coarsely diced
12 large mushrooms, quartered
1 green pepper, coarsely diced
3 medium carrots, thinly sliced
2 small zucchini, sliced
3 cups fresh tomatoes, chopped or
28 oz (796ml) canned
½ tsp dried thyme
1 tsp dried basil
¼ tsp crushed chilies
Remove any bones from fish fillet and cut flesh into bite-sized pieces. If using frozen shrimp, thaw. In a large saucepan, heat the oil over medium heat and sauté the garlic, onion, mushrooms and green pepper for 5 minutes. Add carrots, zucchini, tomatoes and seasoning. Bring to boil, then reduce heat and simmer for 15 minutes, stirring occasionally. Add white fish and cook uncovered for 5 minutes. Add shrimp and heat for 2 minutes. Adjust seasonings with salt and pepper to taste. Serve hot.
Spitzer is the executive chef of the Dai-Ichi Hotel Saipan Beach.
