Fish Stew

Today is a bit chilly and windy. On a day like this I like to serve my Honey a healthy and hearty stew. What could be better than a fish stew on a chilly spring afternoon. You can use any number of sea fare for this dish, but we are partial to sea scallops, They are sweet and tender.  

Fish Stew
1 tbs coconut oil
1 filet tilapia, cut into cubes
8 sea scallops, cut in half
1 tbs fish seasoning (Old Bay)
1 onion diced
1 clove garlic chopped
1 zucchini diced
1 can diced tomatoes, drained and rinsed
1 1/2 cups chicken broth
1/8 cup sherry
1/4 cup white wine
1 tbs fresh chives
1 tbs fresh parsley
1/2 cup shredded cabbage

In a saute pan heat coconut oil and saute onion and garlic. In a small soup pot, heat chicken broth. Add sauteed onion, garlic mixture to broth. Add diced zucchini and and tomatoes. Bring broth to a simmer.

Sprinkle fish seasoning on fish. In saute pan cook tilapia to medium and set aside. In same pan cook scallops until under done, about 2 minutes then set aside.

Add sherry, white wine and harbs to simmering broth and cook additional 5 minutes. In a shallow soup bowl add a handful of shredded cabbage. Place several pieces of tilapia and scallops to bowl and spoon hot broth over top. Serve with bread or crackers.



3 thoughts on “Fish Stew

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