Oh YUM! After making this simple stew and eating some, I thought I'd died and gone to heaven! This really is a simple stew to make, quick and very filling.
Fresh Salmon and Swai, cubed into 1 to 2 inch cubes
Fresh shrimp, peeled and deveined......
1/4 cup olive oil
4 cloves of garlic crushed
1 medium shallot, minced
1 can of fire roasted diced tomatoes with the juice
1 1/2 cup clam juice or fish stock (save the juice from your can of clams and add a bit of water to make the cup and a half)
1/2 cup dry white wine
1 lb of skinned fish, You can use one type or several, I used salmon and Swai, cubed into 1-2 inch cubes
1 can of minced clams, drained and juice reserved
1/2 lb large peeled and deveined shrimp
1/2 lb sea scallops (optional)
1 Tbl minced parsley
1 Tbl basil
Heat the oil in a stockpot over medium high heat. Saute the garlic and shallot till fragrant and tender, approximately 2 minutes. Add the parsley and basil and cook one more minute.
Add in the tomatoes, clam juice and wine. Bring to a boil, lower heat to medium low, cover and simmer 10 to 15 minutes. Add the seafood, cover and simmer 10 to 15 more minutes until fish is done and tender.
It's good served with crusty gluten free french bread or garlic bread. A very filling and satisfying meal! Oh yummy and so happy I have some leftovers! I imagine you could also add in crab or oysters, what ever tickles your fancy at the time of making or what's available.