Portuguese fisherman's stew
Ragout and stew
I created this dish for seafood stew lovers who hate the mess of cracking shells etc. (As for me, 'if I eat it, I wear it' so only a Hefty Bag will protect me from a true cioppino) <br />Aside from the easy-to-eat aspect, what makes my recipe different from most others is the added dimension of the red wine and the spiciness you get using chili paste, and the addition of both fennel seed and fennel bulb. It also has a good amount of the stew base which I enjoy as much as the seafood. You can use any combination of seafood that you like, but I am most fond of the combination of tuna,scallops,chopped clams , monkfish and swordfish. This freezes really well but make sure not to boil it when you reheat it or the seafood will toughen.
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