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    Ligurian Fish Stew


    Source of Recipe


    "La Cucina Italiana/January-February 2004", shared by castelfam

    List of Ingredients




    1 large onion -- thinly sliced
    2 cloves garlic -- thinly sliced
    1 cup dry white wine (Sauterne)
    1 28-ounce can crushed tomatoes (no salt added)
    pepper -- freshly ground
    1 pound tuna fillet -- cut into 1" cubes
    1 pound tilapia -- cut into 1" cubes
    1 pound medium shrimp -- peeled and deveined
    1/4 cup parsley -- roughly chopped
    1 teaspoon oregano

    Recipe



    In a large heavy bottomed saucepan, spray non-stick spray. Add onion and garlic, saute until onion is translucent. Add wine and tomatoes, season with pepper, and cook for 30 minutes, stirring occasionally.

    Add tuna, tilapia and shrimp and cook for 10-15 minutes, or until all the seafood is cooked through, stirring occasionally. Stir in parsley and oregano during the last five minutes of cooking time. Serve with rice, rice noodles, or brown rice pasta.

    NOTES to make plan friendly : Original recipe called for:
    1/4 cup olive oil - substituted nonstick spray
    swordfish - substituted tilapia
    salt - eliminated

 

 

 

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