Seafood and Black Olive Stew

[shanmonster]

Intrigued? You should be. It's good. I'm eating it right now. It's delicious. I based the recipe off this. Here's my version.

- 2 onions, diced
- 2 Tbsp grapeseed oil
- 4 cloves garlic, minced
- about 1/2 cup dry white wine
- 2 tsp anchovy paste
- 1 peeled and diced sweet potato
- 660 ml of strained tomatoes
- 2 tsp Bragg's Organic Herb Sprinkle (or dried basil)
- about 12 black olives
- 4 filets white fish (I used haddock), fresh or frozen
- about 20 shrimp, deveined and peeled, fresh or frozen
- salt and pepper to taste

- Boil the sweet potato until soft. Will take approximately 20 minutes.
- Put oil in a large soup pot at medium heat. Add the onions to the oil and put the lid on the pot. Cook for 5 minutes, then take lid off, turn heat up to medium-high, and sautée until edges start to brown. Add garlic, and sautée for about 30 seconds. Add the wine, and listen to the delicious sizzle. Add anchovy paste and stir in until it dissolves.
- Add cooked sweet potato, tomato, herbs, and olives. Give it a stir and simmer on medium-low for about 15 minutes.
- Add fish and shrimp. If they're frozen, cooking time will take longer. Cook until fish flakes with a fork. Season with salt and pepper.
- Eat it! It's good!

Comments

[clevermanka.livejournal.com]

OMFG THAT BOWL.

[shanmonster.livejournal.com]

Isn't it awesome?

[(Anonymous)]

This looks like it was originally bacalao, made with salted cod instead of fresh. Soak the salt cod in water for two days, changing the water every 12 hours, then soak for another 12 hours in water with enough instant dry milk to turn the water blue (or you can use skim or descremada milk). The water removes most of the salt, the milk takes the bite out of what salt is left, giving the cod a soft but deep and robust flavor. Traditional Christmas dish in parts of Spain, Mexico, and such. Can also add a dried chile arbol if you are so inclined.