Prizewinning Heart-Healthy Recipes
Hearty Fish Stew
Third Prize Winner: Gerald McClure
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup green chopped pepper
1/2 cup chopped carrots
1 tablespoon oregano
1/2 cup fresh chopped parsley
1 can diced tomatoes
1 cup white wine
1 pound cod fillet cut in 2-ounce pieces
1/2 pound sea scallops each cut in half
Salt and pepper to taste
- Heat oil in a heavy nonstick skillet over medium high heat. Saute onion, green pepper, and carrots until just softened. Add cod pieces and continue sauteing until cod begins to flake. Add tomatoes, oregano, and parsley. Add scallops and white wine, cook over medium heat until scallops are firm.
- Cover and simmer over low heat for 30 minutes.
- Serve in shallow soup bowls with crusty bread.
Originally published on LHJ.com, January 2007.