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Author Notes: An old family recipe with a few ingredients changed to my taste = leek instead of sweet onion and vegetable broth rather than fish stock. I started making this for Christmas Eve although it is a hit throughout the year. It’s a savory, spicy, delicious recipe that is totally adaptable to the seafood you love, crave and have access to. Cooking time is primarily for simmering a sauce that brings it all together. Serve with crusty bread. —lapadia
- 2 pounds white fish cut into 2 inch pieces (halibut, cod, sole, scallops or sea bass)
- 2 large leeks-white and lighter green, cleaned thoroughly and finely sliced
- 2 tablespoons olive oil
- 6 cloves garlic, crushed
- 1 large sweet red, yellow or orange pepper, finely chopped (or a mix of pepper colors)
- 2 cups celery with the hearts, finely chopped
- 1-cup dry vermouth - 1/2 cup used at a time
- 14 oz. canned organic tomatoes, undrained and mashed
- 1-1/2 cup vegetable broth
- 1 grated lemon zest
- 1 bay leaf
- Pinch cayenne pepper
- 3 tablespoons chopped fresh flatleaf parsley
- Freshly ground black pepper
- Heat the olive oil in a large saucepan. Cook leeks, garlic, celery and pepper until tender.
- Stir in 1/2 cup vermouth and cook over high heat until nearly evaporated.
- Mix in tomatoes, broth, lemon zest, bay leaf, the last 1/2 cup vermouth and cayenne pepper. Bring to a boil for 3-4 minutes.
- Lower temperature and simmer; covered for 20 minutes.
- Add the fish (and basil-optional) simmer until fish is cooked through.
- Stir in parsley. Season to taste with salt and pepper. Serve immediately.
- This recipe was entered in the contest for Your Best Leeks
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