Italian Seafood Stew
By: Patricia
Published: Tuesday, January 19, 2010 - 8:46pm

Ingredients




Tilapia, cut into 1.5 chunks
20 Mussels, fresh preferably, I used the frozen packs
1 Shrimps, peeled and devined
28 ounces can of whole tomatoes
4 ounces can of tomato paste
4 cloves garlic
1 fresh tomato (optional)
5 cups of seafood stock/ fish stock (sub with chicken stock)
1/2 cup of club soda
20 Baby Portobello mushrooms, sliced in half
1 onion, chopped
2 bay leaves
tablespoon Italian seasoning, 2
Fresh parsley, chopped
2 teaspoons of salt

Preparation

1 Prepare ingredients. 2 In a large pot, heat up 3 tbsp of olive oil and add garlic and onion. Sautee over medium heat. 3 Add salt, tomato paste, tomatoes with juice, stock, club soda, bay leaves and stir. 4 Simmer over medium low heat for 30 min. 5 Add mushrooms. 6 Add salt to taste. 7 Cook mussels according to package directions. 8 Add shrimp and fish into stew. 9 Add mussels. 10 Simmer for a few minutes. 11 Ready to serve with some baked bread.

About


All chefs have a Muse. I might be an amateur cook but my inspiration comes from the one person who has  bestowed me with the love of cooking and the genes to do so.
My father, the hero.
Whenever I'm at a lost when dinner time rolls around, I think back to the many dishes my dad has improvised over the years. Tonight was no different. My father's latest rendition of an Italian Seafood Stew left many mouths-a-watering at the New Year Eve's potluck dinner. With a little extra help by Giadia from Food Network, I was able to create my own special version. I added Tilapia ( any white fish will do), fresh shrimps and some mussels from the frozen section (which was pretty good surprisingly). Complemented by seafood stock (available from any supermarket), fresh tomatoes, parsley, mushrooms and lots of dried herbs, Jerry and I sopped up the stew with toasted rustic bread from the bakery.
Thank you daddy dear :)