Hearty Shellfish Stew

Hearty Shellfish Stew

Ingredients:
3/4 pound thick enterprise-fleshed fish fillet, these as cod, swordfish, or halibut
3/4 pound sea scallops
1/2 pound a lot more-superior (16 to 20 for each pound) shrimp
1 dozen mussels, scrubbed and debearded
3 tablespoons olive oil
2 medium onions, diced
1 pink bell pepper, seeds and ribs eliminated, and finely chopped
2 celery ribs, diced
3 garlic cloves, minced
2 tablespoons chopped fresh oregano or 2 teaspoons dried
2 teaspoons fresh thyme or 1/4 teaspoon dried
1 (28-ounce) can diced tomatoes, undrained
1 1/2 cups dry pink wine
1 cup seafood stock or procured stock
2 tablespoons tomato paste
1 bay leaf
1/4 cup
3 tablespoons chopped fresh basil or 2 teaspoons dried
Salt and freshly ground black pepper to taste
Pepper, celery, garlic, oregano, and thyme. cook, stirring continuously, for 3 minutes, or effectively to dissolve tomato paste. cook on small for 5 to 7 several hours or on large for 2 1/2 to 3
Hrs, or until greens are just about comfortable.
30 to 45 minutes, or until fish is cooked during. remove and discard bay leaf, time

Directions:
1. Chopped fresh parsley
2. Rinse fish and pat dry with paper towels. Remove and discard any skin or bones.
3. Slice fish into 1-inch cubes. Slash scallops in 50%. Peel and devein shrimp. Refrigerate
4. All seafood until prepared to use, tightly included with plastic wrap.
5. Warm olive oil in a medium skillet over medium-high heat. add onions, pink bell
6. Until onions are translucent. Scrape blend into the slow cooker.
7. Add tomatoes, wine, stock, tomato paste, and bay leaf to the slow cooker, and stir
8. If cooking on small, boost the warm to Higher. add seafood, parsley, and basil. Cook for
9. To taste with salt and pepper, and serve very hot.