1/2 pound each of 2 kinds of white fish, 2 inch pieces
1/2 pound sliced sea scallops
2 tbsp parsely, chopped
1 grated lemon peel
Instructions
Heat olive oil in heavy 4-6 quart saucepan. Add onion and cook over medium heat, stirring frequently for 8-10 mintues or until lightly colored. Add garlic and sage. Cook, stirring for 1 minutes more.
Pour in wine and boil briskly over high heat - stir constantly until reduced to about 1/4 cup. Add tomato paste and water, clam juice, bay leaves and salt. Reduce heat and simmer, partially covered for 10 minutes.
Add lobster, cover and cook another 5 minutes. Add the whitefish, cover, cook 5 minutes. Add scallops, cook, covered, 5 minutes longer. Spoon fish and seafood into bowls. Cover with sauce.
Sprinkle chopped parsley and grated lemon peel on top.
Originally Submitted
1/23/2009
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You can add this Florida Seafood Stew recipe to your own private DesktopCookbook.