A fish stew similar to Bouillabaisse, but without the stock base of fish bones, tails, skins, trimmings, and heads with gills removed. This recipe skips the hard-shell fishes like crab and mussels and uses only a firm-fleshed fish like halibut or red snapper. It is inspired by Mystic Seaport's Seafood Secrets Cookbook. Weight Watcher's Simply Delicious Cookbook adds corn to the other vegetables and contains only 173 calories, 1 gram of saturated fat, and 78 milligrams of cholesterol. Fish or vegetable broth could be used instead of chicken.
2 t olive oil
1 cp onion, diced
1 cp celery, diced
1 cp carrot, sliced
1/4 cp green pepper, sliced thinly
3 cloves garlic, minced
1/2 cp dry white wine
2 cps chicken broth (homemade Bubbe's chick soup, ideally)
1 16-oz can whole tomatoes, chopped, with liquid
1 t dried marjoram, or 2 T fresh
1/2 t thyme
1 t chile pepper flakes or cayenne powder (opt. or to taste) fresh parsley for garnishing (opt)
1 lb halibut filet, skinned to reduce curling, or remove skin halfway through cooking
1/2 lb shrimp, pre-cooked and peeled(see Shrimp Tips)
1. Prepare vegetables.
2. Saute in large saucepan or heavy pot till lightly browned, about 10 minutes.
3. Stir in chopped tomatoes and liquid, wine, broth, and seasonings. Cover and simmer for 30 minutes.
4. Add fish and shrimp and simmer another 15-20 minutes.
5. Garnish with parsley and serve with garlic bread or sourdough.