Fisherman’s Stew

10/14/2015

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

It was our friend Sam’s birthday, so we had him over to celebrate. As another friend of ours (who battled cancer in her 30’s and won) once poignantly said about birthdays: birthdays are awesome. It’s another year to celebrate your life, and to give thanks to being alive.

I made a riff on our friend Sergey’s recipe (Italians call this recipe “Cioppino”). I used what I had; you can also add potatoes, white fish, salmon, or clams.

Rack up those birthdays, people! They’ll make your loved ones happy.

Ingredients:

3 T olive oil
2 onions, chopped
3 cloves garlic, chopped
2 green peppers, chopped
1 t dried oregano
Crushed red pepper
S&P
2 quarts canned tomato juice (or 1 28 can diced tomatoes in juice)
1 c fish stock (or chicken or vegetable)
1/4 c fresh basil, chopped1/4 c fresh parsley, chopped
2 bags frozen mussles
1 lb shrimp, shell on

Instructions:

In a large stock pot, heat the olive oil over medium high heat. Add onions and garlic, and saute until cooked, or about 5 minutes. Next, add green peppers, oregano, crushed red pepper, and S&P. Cook for 3-4 minutes. Next, add tomato juice and stock. Bring to a boil, then simmer for at least 30 minutes. Right before serving, put the frozen mussels, uncooked shrimp, and basil and parsley into the boiling pot. Cook for 8-10 minutes, or until the seafood is done.

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