This was such a simple fish stew recipe, that was totally packed with fantastic flavor. I found the recipe in The Improvisational Cook by Sally Schneider.
My version combined chunks of mahi-mahi and large shrimp, but you could use almost any seafood that suits your fancy.
The combination of seafood, wine, really great olive oil and herbs was mouth-watering! We soaked up the juice with crusty bread brushed with just a little olive oil and a garlic clove toasted under the broiler.
- ¼ cup olive oil
- 5 cloves garlic, thinly sliced
- pinch red pepper
- 1 cup white wine
- 3 ½ pounds medium shrimp, chunks of white meat fish, scallops, etc.
- ½ cup fresh herbs, basil, and parsely chopped
- Saute the garlic and pepper flakes in 3 tbs of the olive oil in a large heavy saucepan over moderately low heat until they turn golden, but not brown.
- Add the wine and reduce by half, increasing heat to medium-high. About 7 minutes.
- Add fish and and cover. Cook til fish is just done. Do not over cook.
- Serve over crusty peasant bread.
Amount Per Serving
Total Fat: 12.09g
Total Carbs: 5.72g
Dietary Fiber: 0.40g
Old Weight Watchers Points 9
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