Favourite Family Recipe: Sandie’s Stonehouse Stew – BC

Sandie’s Stonehouse Stew

Components

• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 celery stalks, chopped
• 3 cups canned tomatoes
• 4 carrots, peeled and sliced
• 2 giant onions, chopped
• 2 cloves garlic, crushed
• 4 leeks (whites solely), chopped
• 4 cups fish inventory or hen broth
• 2 inexperienced peppers, seeded and diced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons recent fennel, chopped
• 1 pound halibut, snapper or cod filets
• 1 pound salmon filets, minimize into 1” cubes
• 16 recent prawns, heads eliminated
• 16 recent clams, scrubbed
• ½ cup parsley
• Recent grated parmesan
• 1 teaspoon tabasco sauce
• 2 cups crimson wine
• 2 medium potatoes, cubed
• 1 bay leaf
• Salt & pepper to style
• Basil, thyme, oregano (1 tsp every)

6:24
Favorite Household Recipe: Little Baba’s Perogies

Directions:

In a big saucepan, warmth oil and add butter. Saute onions, garlic, leeks, celery and peppers till softened. Add tomatoes, seasoning spices, wine and inventory. Carry combination to a tough boil then scale back warmth. Add potatoes and carrots. Simmer for half an hour.

Fifteen minutes earlier than serving add fish and clams. Cook dinner for 10 minutes, then add prawns and prepare dinner for the remaining 5 minutes.

Earlier than serving, sprinkle freshly grated parmesan cheese and parsley over piping scorching stew. Serve with a heat loaf of bread.

Serves six.

NOTE: This stew is even tastier when reheated the subsequent day. Merely make the soup base. After stew has simmered for half an hour, cool to room temperature and refrigerate. The next day reheat to a simmer and add the seafood in accordance with the above instructions.