I honestly can’t recall why I initially wanted to make this recipe, but I am so glad I did. Maybe it was inspired by a menu, or a discussion of what we wanted to eat (garlicy seafood). So no entertaining anecdote, but this stew works equally well as a belly-warmer in the winter or a light meal in the summer.
The recipe I initially used is from Food52 and it might have been inspired by a cioppino, but it’s much simpler.
Serves 2 (large, dinner-sized portions)
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 4-6 seeded roma tomatoes, cut into thin strips
- 1 c. clam juice* (or seafood stock, or homemade fish stock) *Note: If you’re purchasing seafood stock or clam juice, there is a specific can of clam juice—do not use the salt water that canned clams are packed in.
- 1/2 c. dry white wine
- 1/2 lb white fish filets (sole, halibut, cod, snapper, tilappia will all equally work well), cut into 2 inch chunks
- 8 large peeled and de-veined raw prawns
- 8 sea scallops
- 1/2 c. finely shredded fresh basil leaves
- 1/2 c. chopped flat leaf parsley
- 1 loaf of crusty French or sourdough bread, sliced and warmed
The first steps of the recipe can be done a day ahead, or just earlier in the day, and then reheated before adding seafood.
- Heat the oil in a large sauce pan, add the garlic and saute on very low heat, for about two minutes or until the garlic is fragrant but not browned.
- Add the sliced tomatoes, clam juice, white wine. Simmer for about 10 minutes.
- Set aside until you’re ready to serve dinner, then complete the final steps.
- If set aside, bring broth mixture back up to heat.
- Add the seafood (white fish, scallops, prawns) and simmer for about 5 minutes until seafood is just cooked. Don’t overcook as even once it’s removed from direct heat, it will still continue to cook.
- Stir in the fresh herbs (parsley and basil) and serve immediately with warm, crusty bread.
We’ve also used a mixture of fresh fish and frozen (thawed) prawns and it works fine either way. I also like to cut the prawns in half, and halve the scallops if they’re particularly large, but that’s mainly for ease of eating—you want spoon-sized portions.