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
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Ingredients
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2 pounds white fish cut into 2 inch pieces (halibut, cod, sole, scallops or sea bass)
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2 large leeks-white and lighter green, cleaned thoroughly and finely sliced
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2 tablespoons olive oil
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6 cloves garlic, crushed
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1 large sweet red, yellow or orange pepper, finely chopped (or a mix of pepper colors)
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2 cups celery with the hearts, finely chopped
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1-cup dry vermouth - 1/2 cup used at a time
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14 oz. canned organic tomatoes, undrained and mashed
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1-1/2 cup vegetable broth
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1 grated lemon zest
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1 bay leaf
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Pinch cayenne pepper
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3 tablespoons chopped fresh flatleaf parsley
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Freshly ground black pepper
Directions
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Heat the olive oil in a large saucepan.
Cook leeks, garlic, celery and pepper until tender.
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Stir in 1/2 cup vermouth and cook over high heat until nearly evaporated.
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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.
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Lower temperature and simmer; covered for 20 minutes.
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Add the fish (and basil-optional) simmer until fish is cooked through.
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Stir in parsley.
Season to taste with salt and pepper.
Serve immediately.
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