My version of San Francisco’s Italian Fisherman’s Stew:
This is a great dish for hosting or bringing to a party, because you can put the soup on low early in the day and then cook the fish separately on the stove. Before your guests arrive, combine the soup and fish, and put the bread in the oven on warm.
I do not like cooking the fish in the same pot as the soup, because I make the soup spicy and the fish buttery.
Cook the fish in a pan on the stove on low with olive oil, garlic, and onions while the soup is simmering. Keep separate until almost time to serve.
If you bring this to a party in a crockpot, don’t worry about toasting the sourdough.
- 1 pound fillet of cod
- a combination of scallops, mussels, shrimp
- Garlic (how you like it)
- Chopped Onion
- Can of diced tomatoes
- Fresh tomatoes, chopped
- Pinches of your favorite Italian seasonings (oregano, basil, thyme, rosemary)
- sea salt salt, pepper
- crushed red pepper flakes
- Newburyport’s shindig oil
- Chopped spinach (I’ve also used kale)
- Chopped mushrooms