Coquina Fish Stew Recipe
Ingredients
| Onion | 1 , chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 1 Tablespoon | |
| Celery stalks | 2 , thinly sliced | |
| Green pepper | 1 , diced | |
| Clams | 1 Can (10oz) | |
| 1 1/2-2 cups clam juice or Fish Stock | ||
| Tomatoes | 3 1/2 Cup (16 tbs), crushed | |
| Bay Leaf | 1 | |
| Dried marjoram | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| 1 1/2 pounds haddock fillets, cut into bite-size pieces | ||
| Medium shrimp | 12 Ounce, deveined | |
| Minced parsley | 2 Tablespoon | |
Directions
In a 4-quart casserole, combine the onions, garlic, and oil.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the celery and peppers.
Cover with wax paper and microwave on high for 4 to 6 minutes, or until the vegetables are crisp-tender.
Drain the clams, reserving the liquid.
Set the clams aside.
Pour the liquid into a glass measure and add enough clam juice or stock to equal 2 1/2 cups.
Pour into the casserole.
Stir in the tomatoes, bay leaf, marjoram, thyme, black pepper, and red pepper.
Cover with a lid and microwave on high for 15 to 20 minutes, stirring the stew and rotating the dish twice during this period.
Stir in the haddock.
Cover with a lid and microwave on high for 4 minutes.
Add the shrimp, parsley, and clams.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the fish and shrimp are cooked through.
Remove and discard the bay leaf.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the celery and peppers.
Cover with wax paper and microwave on high for 4 to 6 minutes, or until the vegetables are crisp-tender.
Drain the clams, reserving the liquid.
Set the clams aside.
Pour the liquid into a glass measure and add enough clam juice or stock to equal 2 1/2 cups.
Pour into the casserole.
Stir in the tomatoes, bay leaf, marjoram, thyme, black pepper, and red pepper.
Cover with a lid and microwave on high for 15 to 20 minutes, stirring the stew and rotating the dish twice during this period.
Stir in the haddock.
Cover with a lid and microwave on high for 4 minutes.
Add the shrimp, parsley, and clams.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the fish and shrimp are cooked through.
Remove and discard the bay leaf.
Chef
