Fishermans Soup Recipe With Tilapia Shrimp Tomatoes Capers
FISHERMAN'S STEW
I skipped the capers, added bay scallops and used jumbo shrimp cut in bite sized pieces -also Fire Roasted tomatoes replaced the petite diced. This incredible soup was served with crusty roll and grated parmesan - YUM (Original recipe from cookincanuck.com)
1 can(s) fire roasted tomatoes with garlic undrained
3/4 c vegetable broth (more or less to taste)
1/2 tsp kosher salt
1 1/4 lb tilapia filets cut in 1 inch pieces
6 jumbo shrimp(12-16 ct) peeled deveined and cut into 3 pieces each
1/3-1/2 lb bay scallops
salt and pepper to taste
Steps:
1. Heat the olive oil in a large saucepan set over medium heat
2. Add the onion, garlic, bell pepper and carrot. Cook stirring occasionally until the onions and peppers are tender. (about 7-8 min.)
3. Add the oregano and pepper flakes - cook for 1 min. Add the parsley and white wine and cook for 1 additional minute.
4. Add the tomatoes and broth and bring to a simmer.
5. Add the tilapia pieces and cook, stirring occasionally until the fish is almost cooked through. (about 4 min.)
6. Add the shrimp and scallops and continue to simmer until the shrimp is barely cooked through. (2-3 min.) Remove from heat and season with salt and pepper to taste.
7. Top with freshly grated or shaved parmesan cheese and serve with crusty rolls.
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