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Preparation time
30 minutes
Total time:
1 hour
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Ingredients
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To taste, Salt and pepper,
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1 bag (907 g) mussels, brushed and sorted
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250 g (1/2 lb) burbot, approx. 2 cm (3/4 in.) thick, cut into cubes
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1 bag (340 g) frozen scallops (size 100–120)
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1 mL (1/4 teaspoon) crushed chili pepper flakes
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1 mL (1/4 teaspoon) turmeric
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15 mL (1 tablespoon) dried oregano
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2 bay leaves
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1 onion, quartered
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2 carrots, peeled and sliced into rounds
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1 potato, peeled and cut into cubes
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1 can (156 mL/5.5 oz) tomato paste
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1 can (796 mL) diced tomatoes (save juice)
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375 mL (1 1/2 cups) white wine
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1 litre (4 cups) fish stock
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Directions
- Pour the fish stock, wine, tomato juice and tomato paste into a large pot and bring to a boil. Combine thoroughly.
- Add the potato, carrots, onion, bay leaves, oregano, crushed chili pepper flakes, and turmeric. Lower the heat to medium-low and simmer uncovered for 30 minutes or until the vegetables are tender. Remove the bay leaves.
- Add the scallops, burbot, tomatoes and mussels. Bring to a boil. Cover and cook for 7 to 8 minutes or until the fish and scallops are opaque and the mussels are open.
- Discard any closed mussels. Season with salt and pepper, to taste.
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