Seafood Stew

SEAFOOD STEW

INGREDIENTS :

• 10 - 12 medium scrubbed, debearded mussels 

• 5 ounces large peeled and deveined raw shrimps

• 5 ounces of monkfish filters ( cut into 1" chunks )

• 2 teaspoons olive oil

• 1/4 cup minced fresh flat-leaf parsley

• 1/4 teaspoon ground red pepper

• 1 medium well chopped onion

• 3 minced or crushed garlic cloves 

• 8 1/2 ounces ounce  slices toasted Italian bread

• 2 cups chopped and drained tomatoes 

• 1/2 cup dry white wine

METHOD : 

Bring 1/2 cup of water to boil to a large pot, add mussels.

Cook, well covered about 5 - 6 minutes until mussels open. ( do not try to open mussels which did not opened after cooking, discard them ) 

Remove mussels with slotted spoon fro pot and set aside.

Line medium sieve with double layer of cheesecloth and then place over heat resisting bowl. Pour liquid in pot through a sieve. Reserve liquid , discard solids and wipe the pot to dry.

Heat oil and onion in a same pot. Cook over medium-heat stirring frequently about 3-5 minutes until chopped onions are softened. Add garlic and white wine , bring liquid to to a boil. 

Cook , stirring occasionally  about 2 minutes until liquid is slightly reduced in volume. 

Add pepper, parsley, chopped tomatoes and strained liquid to onion mixture.bring liquid to a boil. 

Reduce the heat to low, simmer stirring occasionally about 10 minutes until the mixture is slightly thickened.

Add fish and shrimps to the tomato mixture., simmer about 3-5 minutes, until fish flakes easily and shrimp turn pink. ( do not over cook )

Add mussels, simmer 1 minute until the mussels are heated through. 

Place 2 toasted bread slices in each of four bowls, spoon 1/4 of the stew on to each portion of toast and serve. 

4 Servings , image - eating well