I’m going to make a bold prediction. Based on the forecast I just saw (💨 and 🌨), you may be looking for a hearty soup and glass of vino tonight. Here’s a start: Seafood Stew with Tomatoes, Shrimp and Scallops. 👩🏻🍳.
1/4 c olive oil
2 yellow onions, chopped
4 small carrots, peeled and diced
2 tsp chopped garlic
2 28 Oz cans of plum tomatoes, drained and chopped
4 cups of chicken broth
2/3 c dry white wine
2 Tbs chopped fresh basil
2 tsp orange zest
1/2 tsp red pepper flakes
1/2 tsp salt
1 lb sea bass, whitefish filet or other firm whitefish filet
1 lb scallops
1 lb shrimp
2 Tbs julienned fresh basil
6 orange wedges, for serving
1. In a large heavy saucepan over medium heat, warm the olive oil. Add onions and carrots, stir until softened, about 4 minutes. Add garlic and cook for another minute. Add tomatoes, broth, wine, basil, orange zest, red pepper flakes, and salt. Bring to a simmer, reduce to low and cook, uncovered, for about 10 minutes.
2. Add fish cubes and simmer for 3 minutes. Add shrimp and scallops for another 3 minutes.
4. Ladle into soup bowls. Sprinkle each serving with julienned basil and orange wedge. Squeeze the juice from wedge into stew before eating. (I like some parm cheese in there, too! 🧀).