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Dalmation Fish Stew

fall, main course, slavic, summer

1 onion; chopped
3 tablespoons olive oil
1 large clove garlic; minced
2 stalks celery; chopped
2 tablespoons red wine vinegar
1/2 cup dry red wine
6 tomatoes, peeled; seeded and diced
1 tablespoon tomato paste
1/2 cup water
2 teaspoons fresh parsley; minced
Pinch granulated sugar
Salt or black pepper
1 1/2 pounds salmon, halibut, cod, red snapper o; cut in thick slices
4 clams; scrubbed, (4 to 6)
1/2 pound shrimp, sea scallops or crab

1. In a large, heavy pot or large, deep frying pan with a lid, sauté onion in oil over medium heat until soft but not browned, 5 to 7 minutes. 2. Add garlic and celery and sauté about 3 minutes more. Add vinegar, wine, tomatoes, tomato paste, water, parsley, sugar, and salt and pepper to taste. 3. Simmer gently for about 20 minutes. Add fish and shellfish, cover pot, and cook until clam shells open and fish is cooked through but still firm, 5 to 8 minutes. Discard any clams that do not open. Serve immediately in shallow soup bowls. Serves: 4-6 NOTES : Chunks of fish and shellfish in a tomato-wine broth. 0 0 0 0 0 0 1514 0 0 0 0 0 1313 0 1372

Contributor: Cook's Magazine September/October 1984

Yield: 6 servings

Preparation Time: 0:45

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