Cooking Instructions
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Step 1
Season the
Halibut Fillets (1 lb)
with
Salt (1/4 tsp)
. Set aside.
Step 2
In a large pot, heat the
Olive Oil (2 Tbsp)
over medium heat. Add
Yellow Onion (1)
,
Fennel Bulb (1)
,
Carrot (1/2)
,
Celery (1 stalk)
, and
Garlic (4 cloves)
. Sauté until the vegetables are soft, about 3 minutes.
Step 3
Add
Fresh Basil (1 Tbsp)
,
Fresh Parsley (1 Tbsp)
, and
Tomato Paste (2 Tbsp)
. Stir occasionally and cook for about 2 minutes, until the paste becomes thick and dark.
Step 4
Pour in the
Dry White Wine (1/2 cup)
, turn the heat up to medium-high, stir and let the liquid evaporate, cooking for about 1 minute.
Step 5
Add
Diced Tomatoes (1 can)
,
Vegetable Broth (4 cups)
,
Fresh Thyme (1 sprig)
,
Bay Leaf (1)
, and
Tabasco® Original Red Pepper Sauce (1 tsp)
. Bring to a simmer and cook for about 10 minutes. Season with
Salt (3/4 tsp)
and
Ground Black Pepper (1/2 tsp)
.
Step 6
Add the
Shrimp (10 oz)
,
Fresh Mussels (8 oz)
,
Fresh Clams (8 oz)
, and halibut pieces to the soup. When the soup starts to boil, skim off the scrum and foam. Let it simmer for 5 minutes, or until the seafood is all cooked.
Step 7
Sprinkle the stew with
Fresh Parsley (to taste)
,
Fresh Basil (to taste)
, and serve with
Sourdough Bread (to taste)
.
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