Providence Fish Stew
I'm really not sure whether or not this recipe actually originated in the capital of Rhode Island. But if it did, Providence has yet ANOTHER thing of which to be proud!
1 Tbsp. olive oil
4 oz. Chorizo or other smoked sausage, thinly sliced
1 medium onion, chopped
2 medium celery stalks, thinly sliced
1 medium red bell pepper, cored, seeded and coarsely diced
1 cup diced peeled sweet potato
4 cloves garlic, minced
1 (28-oz.) can crushed tomatoes
1/2 cup dry red wine
2 cups chicken broth
1 tsp. sweet paprika
1 tsp. dried basil
1 tsp. dried oregano
1-1/2 lbs. fish fillets (haddock, cod or flounder), cut into 1-inch thick pieces
1/2 lb. medium shrimp, shelled and deveined
salt and pepper to taste
Place a large saucepan over medium-high heat and add the oil, spreading it so that it evenly coats the bottom of the pan. Add the sausage, onion, celery, pepper, and sweet potato and cook, stirring frequently, until the vegetables soften, about 4 minutes. Add the garlic and cook 1 minute more. Add the tomatoes, wine, chicken broth, paprika, basil, and oregano and stir. Increase the heat to high and
bring the liquid to a boil, then reduce the heat and simmer, partially covered, for 20 minutes.
Add the fish and shrimp and continue simmering until they are cooked through--about 7 minutes. Season with salt and pepper. Serve immediately with a crusty French bread.
Serves 4.
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