Recipe: Hearty Fish Stew

Hearty Fish Stew

1 1/2 lbs. fish fillets, cut into chunks
2 tbsp. olive oil
2 tbsp. butter
2 tbsp. parsley, minced, fresh
3 onions, medium, sliced
1 tbsp. basil, minced, fresh, or 1 tsp. dried basil
2 bay leaves
1 pinch red pepper, crushed (to taste)
2 cloves garlic, chopped
2 cups tomatoes, fresh, coarsely chopped
1 cup tomato puree, unsalted
1/2 cup white wine, dry
1/2 cup Greek olives, pitted and halved
pepper to taste

In a large skillet, heat olive oil and butter. Saute parsley, onions, basil, bay leaves and crushed red pepper over medium heat until onions are soft and translucent.

Add garlic and saute a bit longer. Add tomatoes, tomato puree, and wine. Simmer to blend flavors.

Add fish chunks and olives. Continue cooking over low heat until fish begins to flake.

Taste for seasoning. Serve with French bread.

Servings: 4
Adapted from an original recipe provided by Ralph Feraco, Executive Chef, Nassau Country Club, Glen Cove, NY
Source: New York Seafood Council