INGREDIENTS
- 2 teaspoons olive oil
- 2 red onions, sliced
- 2 garlic cloves, crushed
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1 1/4 cups fresh fish stock
- 1 1/4 cups dry red wine
- 2 X 14 ounce cans chopped tomatoes
- 8 ounces baby eggplant, quatered
- 8 ounces yellow zucchini, sliced
- 1 green bell pepper, sliced
- 1 tablespoon chopped fresh rosemary
- 1 pound 2 ounces halibut fillet, skinned and cut into 1 inch cubes
- 1 pound 10 ounces fresh mussels, prepared
- 8 ounces baby squid, cleaned, trimmed and sliced into rings
- 8 ounces fresh tiger shrimp, peeled and deveined
- Salt and pepper
- 4 Slices toasted french bread rubbed with cut garlic, clove
- Lemon wedges, to serve
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DIRECTIONS
- Heat the oil in a large non-stick saucepan and fry the onions and garlic gently for 3 minutes.
- Stir in the vinegar and sugar and cook for a further 2 minutes.
- Stir in the stock, wine, canned tomatoes, eggplant, zucchini, bell pepper and rosemary. Bring to a boil and simmer uncovered for 10 minutes.
- Add the halibut, mussels and squid. Mix well and simmer, covered for 5 minutes until the fish is opaque.
- Stir in the shrimp and continue to simmer, covered for a further 2-3 minutes until the shrimp are pink and cooked through.
- Discard any mussels which have not opened and season to taste.
- To serve, put a slice of the prepared garlic bread in the base of each warmed serving bowl and ladle the stew over the top. Serve with lemon wedges.
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