Winter Seafood Stew

Recipe Ingredients

1 tablespoon	15ml	Onion (small)
1		Red bell pepper
2 tablespoons	30ml	Olive oil
1/2 lb	227g / 8oz	Fresh mushrooms
8 oz	227g	Clam juice - (1 bottle)
		(or 2 cups water or chicken broth)
1/2 cup	118ml	Dry white wine
29 oz	823g	Italian-style stewed tomatoes - (2 cans)
1 teaspoon	5ml	Grated lemon zest
		(or 1/2 teaspoon dried lemon peel)
3		Fresh sage leaves - to 4 leaves
		(or 1/2 teaspoon dried sage)
1 lb	454g / 16oz	New potatoes
1 lb	454g / 16oz	Sea scallops or monkfish
		(or a combination of the two)
		Salt
		Black pepper, freshly ground

Recipe Instructions

Finely chop the onion. Core, seed, and chop the pepper.

Heat the oil in a large saucepan or deep, large skillet over medium heat. Add the onion and bell pepper and stir-fry for a moment until you hear them sizzle. Reduce the heat to low, cover the pan, and simmer until tender, about 10 minutes.

Meanwhile rinse, stem, and thinly slice the mushroom caps (save the stems for soup).

Add the mushrooms, clam juice, white wine, tomatoes, lemon zest, and sage to the pan. Using a wooden spoon, gently break the tomatoes into pieces right in the skillet. Simmer covered for a few minutes while you prepare the potatoes.

Scrub the potatoes and cut into 3/4-inch cubes. Add them to the skillet and simmer covered until tender, about 30 minutes.

Meanwhile cut the monkfish into 1-inch pieces or remove the tough rubbery appendage from each scallop and slice them in half if they're big.

When the potatoes are tender, stir in the seafood; simmer covered until just cooked through, about 3 minutes more. Season to taste with salt and lots of pepper. This recipe makes 4 servings.

Source:
MONDAY TO FRIDAY COOKBOOK by Michele Urvater (c) 1991 - Workman Publishing Company, Inc., New York - 383 pages - $14.95 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest

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