Thursday, October 17, 2013

Fish and Shrimp Stew with Tomatoes

Now that fall's started I'm in the mood for soup! While I love so many of the recipes I've posted on here already, I'm always on the lookout for new recipes to try out. I stumbled across this one and it was the first fish-based stew that I thought looked yummy and yet easy and quick to make. And yes it is all three!

Unfortunately today was a little warm and it was so humid that my hair cowlick did what my friend calls "happy puppy ear." I hate humidity so so much, and yet I live in a terrible city for it. By the time I got home it was late and I felt gross and hot.  I so wasn't in the mood for cooking up a soup but I had my fish and shrimp thawing in the fridge. This was really fast to put together since I did my chopping over the weekend and it was so yummy! A nice change from my usual bacon or sausage driven soups! Of course one can never have too much bacon or snausages, but this is a nice change and a great seafood option.

Servings: 3-6

1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, seeded and chopped
1/4 cup carrot, chopped
10 ounces baby bella mushrooms, chopped
1/4-1/2 cup flat leaf parsley, chopped
1/4-1/2 cup green onions, chopped (optional)
1/2 cup dry white wine
1 28-ounce can diced tomatoes (no salt added)
2 cups vegetable broth
1-1 1/2 pound firm white fish (e.g., tilapia or cod), cut into approximately 1-inch pieces
1/2-1 pound shrimp, peeled, deveined, tails removed (I like to cut my shrimp into 1-inch pieces too)
2 tablespoons capers
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
Cooking spray or olive oil
Salt and pepper to taste


  • If using frozen shrimp and fish, make sure they're properly thawed.
  • Heat a large pot or Dutch oven over medium heat and either use a cooking spray or heat up 1 tbsp of olive oil.
  • Add 1 chopped onion, 1 chopped red bell pepper, 1/4 cup chopped carrots, and 3 minced garlic cloves to the pot/Dutch oven. Stir occasionally for about 4 minutes and then add 10 oz chopped mushrooms and cook for an additional 3-4 minutes. (I may omit the carrots next time as I don't really like carrots unless they're used in a long cooking soup. This recipe is so fast that the carrots were still too carrot-y for my taste).
  • Add 1/2 tsp dried oregano and 1/4 tsp crushed red pepper. Stir and cook for 1 minute.
  • Add 1/4 cup chopped parsley and 1/2 cup dry white wine. Stir and cook for 1-2 minutes.
  • Add 28 oz diced tomatoes and 2 cups vegetable broth. Stir everything together until well mixed and bring the soup to a simmer. (At this point I tasted the soup and was a bit disappointed with the tomatoe-y taste. I was almost tempted to season it then but thought it best to wait to the end and I am so glad I did! The fish, shrimp, and capers really change the flavor of the soup so wait to season!)
  • Add 1-1 1/2 lb white fish to the soup. Stir occasionally for about 3 minutes until the fish is almost cooked through.
  • Add 1/2-1 lb shrimp to the soup (I like having things in my soup bite-sized so I cut up my shrimp into approximately 1-inch pieces). Stir occasionally for about 2-3 minutes until shrimp is just cooked. 
  • Remove pot/Dutch oven from heat and stir in 2 tbsps capers. Then add salt and pepper to taste (with the capers, you'll need less salt than usual with soups so season after adding the capers in).
  • Optional: Top each bowl with a sprinkling of chopped green onions. I had some extra chopped green onions from another recipe and I love green onions so I thought I'd add some to my soup. It adds such a nice crunch and extra flavor to the soup! I then finished with an extra bit of fresh cracked pepper. 
Sniff that bowl Sunny. Aw man, look at how gray Rosy's getting in her muzzle already! She's only 3!
Anytime I cook Rosy can't stop licking her lips! Look at her crazy tongue go!
Adapted from Cookin' Canuck.

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