By Paul Briand
This recipe has been kicking around in my sister Margaret's recipe book for many years, and it's a family favorite.
And I'm being literal when I use the term "kicking around" because an important part of this recipe is a topping that adds some real kick to the stew. The topping is sour cream based and includes cayenne pepper -- the more cayenne the heartier the kick.
Ingredients
(For stew)
2 tablespoons olive oil
1 large onion chopped
1 large green pepper chopped
3 cloves garlic chopped
2 16-ounce cans of kitchen ready tomatoes
1/2 to 3/4 cup of white wine
8-ounce bottle clam juice
2 chicken bouillon cubes
1/2 teaspoon each of basil, oregano and thyme
2 pounds total of white fish, shrimp and/or scallops
(For topping)
1 cup sour cream
3 cloves garlic minced
1 teaspoon of cayenne pepper
1 teaspoon lemon juice
Directions
1. Make the topping ahead of time starting with the sour cream in a mixing bowl and add the garlic, cayenne, lemon and salt and mix. More cayenne equals more kick. Cover and refrigerate to give the ingredients an opportunity to marry;
2. In large pot with oil heated over medium high heat, sautee the onion and pepper until limp;
3. Stir in garlic;
4. Add the tomatoes, white wine and clam juice;
5. Stir in bouillon cubes along with basil, oregano and thyme;
6. Simmer covered for 15 minutes;
7. Bring to boil and add fish, shrimp and/or scallops;
8. Simmer for 8 minutes;
9. Serve with crusty bread.
I used a pound of fish (cod) along with a half pound of pre-cooked shrimp and a half pound of scallops. I gave both the shrimp and scallops a quick frying pan searing in hot oil before they went into the stew.
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