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Fish Stew

By Paula Deen

Ingredients

  • 1/2 cup small diced carrots
  • 1/2 cup small diced celery
  • 1 cup small diced onion
  • 1/2 cup small diced turnip
  • 1 can halved water chestnuts
  • 1/2 cup small diced bell peppers
  • 1/2 cup sliced scallions
  • 1/2 cup chopped parsley
  • 1 tablespoon butter
  • 1/2 cup julienned sun-dried tomatoes
  • 2 (8 oz) cans clam juice
  • 3 cups shrimp stock
  • 1 teaspoon citrus grill seasoning
  • 1 lb cod
  • 1 lb mahi mahi
  • 1 lb peeled, make stock with shrimp
  • 1/4 cup olive oil
  • 1 lb buckwheat pasta

Directions

In ¼ cup olive oil, sauté onions then add all other vegetables sauté. Add 2 tablespoons of butter and ½ cup flour mix, cook low for one minute. Add 1/3 cup Chardonnay mix, add clam juice and shrimp stock bring to a boil. Add seafood and shrimp and simmer until fish is cooked, 8-10 minutes. Prepare pasta according to the package and have ready for when stew is finished. In a bowl, place fish stew and pasta and swirl in center; garnish with scallions and parsley.