“Excellent seafood stew.”
1hr 50mins

Ingredients Nutrition


  1. In a big pot, heat oil over medium heat.
  2. Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
  3. Increase the heat to high, add the reserved shrimp shells.
  4. Cook, stirring frequently, until the shells turn pink; about 1 minute.
  5. Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
  6. Add in the parsley, bay leaves, and stock.
  7. Return to a boil; lower heat, cover, and simmer for 30 minutes.
  8. Take a fine-mesh sieve and strain the stock into a large saucepan.
  9. Add salt and pepper to taste.
  10. Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
  11. Reduce to low heat and simmer, uncovered for 15 minutes.
  12. Add in the fish and simmer for 3 more minutes or until the fish become opaque.
  13. Add in the shrimp and stir gently to make sure they are submerged in the stock.
  14. Cook about 3 minutes or until the fish are pink.
  15. Add in the basil and more salt and pepper if needed.
  16. Serve immediately.

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