Mediterranean Seafood Stew
Mediterranean Seafood Stew
Mock bouillabaisse
Have you ever tried the classic Mediterranean dish, bouillabaisse? Oh my, what a treat, but it takes a very long time to prepare. A quickie take on that lovely timeless dish. This creation is done in a mere twenty-five minutes from refrigerator to stove to table. Yes, elegant and fast food! Delicious, I may say.
ONWARD:
If you prefer, you can substitute a fourteen ounce can of diced tomatoes, make sure it has a BPA-free lining. Fresh tarragon can be substituted for dried just double the amount to two teaspoons fresh tarragon. Mix and match the seafood of your choice.
4 servings
INGREDIENTS:
¼ cup vermouth
¼ teaspoon saffron, finely crumbled
2 tablespoon Gaea extra virgin olive oil with garlic
1 teaspoon dried tarragon
1 pound vine-ripened tomatoes, rough chopped
½ teaspoon kosher salt
8 ounces fresh sole or cod, cut into bite-sized pieces
8 ounces shrimp, peeled, deveined (wild preferred)
8 ounces sea scallops
1 tablespoon fresh parsley, chopped
DIRECTIONS:
Mix the saffron into the vermouth and reserve.
Heat the oil in a straight-sided sauté pan over medium-high heat until it shimmers. Add the tarragon and sauté until fragrant, about thirty seconds. Remove the pan from the heat and carefully deglaze the pan with the vermouth-saffron mixture. Add the tomatoes and salt. Bring to a boil and reduce to a simmer. Simmer until thickened (this will be different times depending on using fresh or canned tomatoes, see note), about ten to twelve minutes.
Turn down the heat to low and add the seafood. Cover with a lid. Simmer for just a few minutes until the seafood is just barely cooked, about two minutes per side. Remove from the pan and serve hot. Garnish with the parsley.
Note: Can substitute a 14-ounce can of tomatoes for the vine-ripened fresh tomatoes.
Be very careful to remove the pan from the heat before deglazing with the vermouth as it will splatter and could catch on fire if you have a gas flame.
Mediterranean Seafood Stew
ingredients:
- ¼ cup vermouth
- ¼ teaspoon saffron, finely crumbled
- 2 tablespoon Gaea extra virgin olive oil with garlic
- 1 teaspoon dried tarragon
- 1 pound vine-ripened tomatoes, rough chopped
- ½ teaspoon kosher salt
- 8 ounces fresh sole or cod, cut into bite-sized pieces
- 8 ounces shrimp, peeled, deveined (wild preferred)
- 8 ounces sea scallops
- 1 tablespoon fresh parsley, chopped
instructions:
How to cook Mediterranean Seafood Stew
- Mix the saffron into the vermouth and reserve.
- Heat the oil in a straight-sided sauté pan over medium-high heat until it shimmers. Add the tarragon and sauté until fragrant, about thirty seconds. Remove the pan from the heat and carefully deglaze the pan with the vermouth-saffron mixture. Add the tomatoes and salt. Bring to a boil and reduce to a simmer. Simmer until thickened (this will be different times depending on using fresh or canned tomatoes, see note), about ten to twelve minutes.
- Turn down the heat to low and add the seafood. Cover with a lid. Simmer for just a few minutes until the seafood is just barely cooked, about two minutes per side. Remove from the pan and serve hot. Garnish with the parsley.
NOTES:
Calories
285.15Fat (grams)
9.79Sat. Fat (grams)
1.69Carbs (grams)
10.83Fiber (grams)
1.43Net carbs
9.40Sugar (grams)
4.15Protein (grams)
34.35Sodium (milligrams)
1392.68Cholesterol (grams)
174.53