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Jersey Fisherman's Stew

Created by Chef Fred Parmenter
Culinary Arts Program Coordinator, Cumberland County Technical Education Center
Bridgeton, NJ



Servings: 4 - 6

 

2 pounds filet of fish cut into pieces
½- 1 pound of scallop, crab and or lobster meat (use one or more)
1 pound small clams, mussels, crab or lobster claws in the shell thoroughly cleaned and ready to cook
2 tablespoons olive oil
2 tablespoons cooking oil
1 large onion, diced
½ cup tri-colored peppers, diced

3 cloves of garlic, minced
6 cups fish stock
3 Jersey Fresh tomatoes, peeled or 14 oz canned tomatoes
¼ teaspoon saffron shreds
¼ teaspoon fresh thyme
Salt and pepper to taste
1 bay leaf
½ cup white wine

Video Demo: windows media, real player


Heat olive oil in large heavy pot. Add onion, peppers and garlic. Saute lightly. Add fish stock, peeled tomatoes, saffron and thyme. Stir. Add salt and pepper to taste and then the bay leaf. Simmer 10 minutes stirring occasionally. Add the fish and shellfish according to length of time it will take each to cook. Cover the pot. Cook until the shellfish opens and the fish separates easily when probed with a fork. Serve on a platter and garnish with parsley and lemon wedges.

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