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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
Grill Your Greens
The salad of summer
Grill your greens.
Churn with confidence.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.