Mediterranean Seafood Stew

The Mediterranean produces a wondcrful variety of all kinds of delicious fish. This stew is made from a mixture of the most popular types found around Southern European coasts, but in fact almost any fish of your choice may be substituted.

Serve Mediterranean Seafood Stezo with boiled rice and a green salad and, to drink, a dry white Graves or Provencal wine.


1 oz. seasoned flour, made with

1 oz. flour,

1 teaspoon salt and -2 teaspoon black pepper

8 oz. sole fillets, cut into

2-inch pieces 8 oz. cod fillets, cut into 2-inch pieces

4 oz. butter

2 tablespoons olive oil

2 medium-sized onions, thinly sliced

2 garlic cloves, crushed

8 oz. canned tuna fish, drained and flaked

4 oz. mushrooms, wiped clean and sliced

1 medium-sized green pepper, white pith removed, seeded and thinly sliced

14 oz. canned peeled tomatoes

8 oz. shrimps or prawns, shelled

8 oz. frozen scallops, thawed, drained and roughly chopped

8 fl. oz. dry white wine

1 teaspoon salt

1 teaspoon black pepper

2 teaspoon dried basil

1 teaspoon red pepper flakes !1 teaspoon saffron threads soaked in

1 tablespoon water

36 stuffed olives, halved

Place the seasoned flour on a plate and dip the sole and cod pieces in it so that they are well coated. Shake off’ any excess flour.

In a large frying-pan, melt 2 ounces of the butter with the olive oil over moderate heat. When the foam subsides, add the sole and cod pieces and cook, stirring and turning occasionally, for 5 minutes, or until they are lightly and evenly browned. With a slotted spoon, remove the pieces from the pan and place them in a large, flameproof casserole.

Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown. Stir in the tuna fish, mushrooms, green pepper, tomatoes with the can juice, the shrimps or prawns and the scallops and cook the mixture for a further 3 minutes.

Pour in the wine and add the salt, pepper, basil, red pepper flakes and saffron. Bring the mixture to the boil, stirring occasionally. Stir in the olives. Remove the pan from the heat and add the mixture to the casserole, stirring well to blend.

Place the casserole over low heat and Delicious Mediterranean Seafood Stew is abundant with a variety of fish, vegetables, saffron and white wine. simmer the stew for 20 minutes, or until the fish flakes easily when tested with a fork. Remove the casserole from the heat and serve at once.

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