Seafood Stew

Ingredients

• 2 tablespoons olive oil
• 1 bulb fennel, chopped
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 3 leeks, chopped
• 1 clove garlic, minced
• 1 teaspoon dried hot crushed red pepper
• 2 cups canned Italian tomatoes
• 3 cups fish stock or water
• ½ cup dry vermouth or white wine
• Course salt and freshly ground pepper to taste
• 1 pound halibut, cut into 1-inch pieces
• ½ pound shrimp, peeled
• ½ pound bay scallops
• Chopped parsley or chives to garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    405 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 46 grams protein; 162 milligrams cholesterol; 929 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large casserole, heat the olive oil and gently cook the fennel, peppers, leeks and garlic until they are soft.
2. Add the crushed red pepper, tomatoes, stock or water and vermouth. Season to taste with salt and pepper and simmer gently, covered for 10 minutes. Uncover and simmer for 10 more minutes. The sauce should be fairly thick.
3. Add the halibut, shrimp and scallops and cook for two minutes. Be careful not to overcook. Garnish with parsley or chives and serve in hot soup bowls.

• This is good accompanied by slices of toasted polenta. A stock can be made with the fish bones and shrimp shells and frozen for use later.

35 minutes