On Friday, October 26, 2012, Jill Burns wrote:
Hi ladiesNote, I’ll give you the whole recipe, but I have never used the croutons part. Perhaps I should try and see how the flavour compares.I haven’t used sour cream as a topping either.SEAFOOD STEWIf using fish stock from a cube, you may not need salt.For a soupier version, add more fish stock/and or wine.2 tbsp. olive oil.1 onion chopped.2 cloves garlic, finely chopped.19 oz (540ml) can or two cups fresh, tomatoes with juice, chopped.2 cups fish stock.1 1/2 cups dry white wine.1 tbsp each chopped fresh basil, oregano and thyme, or 1/2 teasp. each dried.1/2 teasp. hot pepper flakes.Pinch saffron or turmeric (optional). (I use turmeric)Salt and freshly ground pepper.6 cups bread cubes.1/4 cup olive oil.4 cloves garlic, finely chopped.8 oz (250 g) cod, haddock, bluefish or grouper, skinned, boned, cut in chunks.8oz (250 g)salmon, skinned, boned, cut in chunks.8 oz (250g) monkfish, skinned, boned cut into chunks. (I choose two of the white fish if monkfish is unavailable)8 oz.(250g) scallops (I use the large ones)8oz (250g) large shrimp, peeled, deveined.Sour creamChopped fresh parsley or coriander.In large saucepan, heat oil over medium heat; cook onions and garlic 5 minutes, stirring occasionally until soft.Stir in tomatoes, stock, wine, basil, oregano, thyme, pepper flakes, and saffron/turmeric if using.Bring to boil. Reduce heat to low; simmer, uncovered, 20 minutes or until thickened slightly.Add salt and pepper to taste.( May be made ahead to this point).Preheat oven to 350F.In large bowl, toss bread cubes with olive oil and garlic. Spread on baking sheet. Bake in oven 15-18 minutes or until golden.Set aside.Stir cod or alternative, salmon and monkfish into simmering stock mixture.Cook uncovered, 3 minutes.Stir in scallops and shrimp. Cook uncovered 2 -4 minutes or until seafood is opaque.Taste, add salt and pepper if desired.Ladle into large bowls. Top with croutons, a dollop of sour cream and parsley or coriander.Makes 6 servings.Take care, enjoy, and have a great week.Jill.