California Fish Stew

California Fish Stew

Have the ingredients prepared and near the stove, because this fish stew cooks in just minutes. The fish and shellfish are added in two batches, which results in a more flavorful dish. With it you need only a green salad and good bread, and a light, refreshing dessert such as lemon ice with berry sauce. Just about any firm, white-fleshed fish can be used.

½ lb (250 g) sea scallops

½ 1b (250 g) large shrimp (prawns), peeled and deveined

l lb (500 g) skinless fish fillets such as cod or snapper

2 tablespoons olive oil

3 c1oves garlic, minced

1 cup (8 fl oz/250 ml) dry white wine

1/3 cup (3 fl oz/80 m1) water

2 cups (12 oz/375 g) peeled, seeded and chopped tomatoes

1 teaspoon dried oregano or thyme

½ teaspoon salt

¼ teaspoon freshly ground pepper

1/3 cup (1/2 oz/15 g) chopped fresh parsley, preferably flat-leaf (Italian)

If the small, flat muscle, or "foot," attached to the side of each scallop is still intact, cut it off with a sharp knife and discard.

Cut all the fish and shellfish into ¾-1-inch (2-2.5-cm) pieces. Check for any errant bones and discard. Place in a large bowl and set aside.

In a large saucepan or deep nonstick frying pan over medium-low heat, warm the oil. When hot, add the garlic and sauté, stirring, for about 30 seconds. Add half of the fish and shellfish and then all of the wine, water, tomatoes, oregano or thyme, salt and pepper. Raise the heat to high and bring to a gentle boil; lower the heat and boil gently for 1 minute. Stir, reduce the heat to low, cover and cook for 2 minutes longer.

Add the remaining fish and shellfish and cook, stirring gent1y, just until all the pieces are opaque throughout, about 3 minutes. Stir in the parsley and serve at once.

Serves 4

From Williams-Sonoma General Library: Healthy Cooking edited by Chuck Williams