Fish Stew
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 30 minutes
Cook time: 20 minutes
Servings: 5-6
Ingredients
- 1/2 cup small diced carrots
- 1/2 cup small diced celery
- 1 cup small diced onion
- 1/2 cup small diced turnip
- 1 can halved water chestnuts
- 1/2 cup small diced bell peppers
- 1/2 cup sliced scallions
- 1/2 cup chopped parsley
- 1 tablespoon butter
- 1/2 cup julienned sun-dried tomatoes
- 2 (8 oz) cans clam juice
- 3 cups shrimp stock
- 1 teaspoon citrus grill seasoning
- 1 lb cod
- 1 lb mahi mahi
- 1 lb peeled, make stock with shrimp
- 1/4 cup olive oil
- 1 lb buckwheat pasta
Directions
In ¼ cup olive oil, sauté onions then add all other vegetables to sauté. Add 2 tablespoons of butter and ½ cup flour mix, cook low for one minute. Add 1/3 cup Chardonnay mix, add clam juice and shrimp stock bring to a boil. Add seafood and shrimp and simmer until fish is cooked, 8-10 minutes. Prepare pasta according to the package and have ready for when stew is finished. In a bowl, place fish stew and pasta and swirl in center; garnish with scallions and parsley.