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Description
A fisherman stew
Ingredients
- 1-½ cup Sliced Onions
- 4 cloves Crushed Garlic
- 2 cups Diced Fennel
- 3 Tablespoons Herbes De Provence
- 1 cup Chopped Italian Parsley
- 1 leaf Bay Leaf
- 1 teaspoon Fennel Seed
- 1 cup Red Wine
- ¼ cups Tomato Paste
- 3 cans (14 Oz. Size) Stewed Or Roasted Tomatoes
- 2 cups Water
- 32 ounces, weight Raw Shrimp
- 12 ounces, weight Raw Clams
- 12 ounces, weight Raw Mussels
- 1 can 6.5 Oz Canned Clams With Juice
Preparation
Saute onions, garlic and fennel for 5 minutes over medium high heat. Add all herbs and continue to cook another 3 minutes. Add red wine, tomato paste and bring to a boil. Add tomatoes and water and simmer for 45 minutes to 1 hour. After an hour of simmering add seafood. Simmer for 10 minutes and serve.
Note: Since I live in MN and clams and mussels aren’t always at hand I add more shrimp. Or I put in some walleye or fish fillets.
Be sure to have some toasted garlic bread on hand to soak up the sauce! Enjoy!
Nancy
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