Tuscan Fish Stew with Samantha Bann

I have a funny story to tell… I have a few bachelor clients that I cook for as a private chef. These are the clients that work late hours and don’t have time to take care of themselves as they should.

It’s late afternoon on a Thursday, and I am finally sitting down after cooking for 200 people and cooking dinner for my kids when I get a frantic call from one of my clients. He wants to propose to his girlfriend in a couple of hours, and wants me to sneak into the house prepare a romantic dinner for two and make it look like he was the one that did it all. Now, as a devoted employee to my customers and hopeless romantic at heart, how could I possibly say no!

But one problem…it was four o’clock, and he was going to be home by seven. I had to shop, cook, and set the table for the most memorable night of two people’s lives. This had to be absolutely perfect, at least in my eyes. Now, when you are in a bind I always recommend fish. It’s quick and easy to prepare.

So off I went to the store and then to his house to make the best-ever Tuscan fish stew, a portion they would remember for the rest of their lives. I am guessing that I did well because they are now engaged. Hopefully I made it a special occasion for them, and now it’s time to share it with my readers.

Tuscan Fish Stew

Ingredients:

Olive oil

1 large onion, diced

Minced garlic

1 red pepper diced

1 c dry red wine

1 28 oz fire roasted can of diced tomatoes

Salt and pepper

Clams, or mussels

Peeled and deveined raw shrimp

1 lb of white-fleshed fish cut into cubes

3 cups either fish or chicken broth

Crusty Italian bread for dipping into the sauce

Method:

1. In a large stockpot, heat the olive oil and add your onion and sauté until it’s glassy.
2. Add the red pepper and continue to sauté.
3. Add the garlic and season with salt and pepper.
4. Add the wine and sauté until you can no longer smell the alcohol
5. Add the tomatoes and bring to a boil.
6. Add the stock.
7. Then add your clams or mussels, shrimp, and fish.
8. Cook for about 10 minutes.

Serve in bowls and toast the bread so it will soak up the broth when eating. I also add some cumin and chili powder for a Spanish flare, if so desired.

Until next time…Samantha Bann

www.vegasvalleycatering.com