Fast & Easy- How dinner should be! Fisherman’s Stew
Posted Mar 10 2013 6:39pm
I love all kinds of seafood. I grew up eating fish and shellfish from an early age. I have fond memories of “quahogging” with my family as a child. We would take my grandfather’s boat and dock it at Hog Island. Hog Island is a small Island located in Narrangansett Bay off the coast of Bristol, RI. My family and I would spend all day on the water digging for clams and then cook them on the beach in a clam boil.
I was devastated when a few years ago I discovered that I have a shellfish allergy. I remember having a shrimp Caesar salad for lunch one day and then a few hours later going for a run. I got about a mile into my run when my scalp began to feel itchy. It quickly spread to the rest of my body. I ran home as fast as I could and called my husband and told him to come home because I was covered in hives and didn’t know what to do. Well thankfully he knew what to do-call the ambulance. We thought I had what was known as exercised-induced anaphylaxis to shrimp. I was ok to eat it as long as I didn’t exercise after. That worked for a while until one night I had a few shrimp on a salad for dinner. I woke up a few hours later with the scary itchy scalp. Not wanting an ambulance ride, we called our neighbor over to watch the kids so Brent could take me to the hospital again. I did not want to call an ambulance while the kids were sleeping, so I made him drive me….big mistake. Thankfully Brent thought ahead to bring my epi-pen because a few miles from the hospital I began to develop spasmodic contractures in my arms. Getting stuck with an epi-pen hurt a lot and I remember having severe abdominal cramps that reminded me why I never want to be in labor again.
The allergist never could tell me exactly what I was allergic to. On paper, I was not allergic to shrimp. I passed the blood test, skin/scratch test, and shrimp challenge test (I had to bring in shrimp to the hospital where I was monitored and given small doses to see if I would have another allergic reaction.) I was told to avoid shrimp, crab, and lobster because they are all crustaceans. Having grown up with seafood, this was devastating new to me.
In searching for a basic fish soup, I quickly found that shrimp was a major player, so I decided to create my own. What I love about this soup is that it’s good and very easy to make. If you don’t like white fish and scallops, you can substitute any other seafood you like (even shrimp ). If you don’t have red wine you can use white or just substitute chicken stock.
3 tbsp coconut oil
1 large onion chopped
3 tbsp minced garlic
1 red pepper chopped
2 stalks of celery
1 yellow pepper chopped
3 large carrots chopped
1 28 oz. can diced tomatoes with juice
2 cups chicken stock
1 c red wine
½ tsp salt
¼ tsp pepper
1 tsp dried oregano
¼ tsp crushed red pepper flakes
2 tbsp capers with juice
1 lb white fish (I use tilapia)
1 lb bay scallops
Heat coconut oil in a large soup pot over medium heat.
Add onion, garlic, red & yellow pepper, and carrot; sauté until tender.
Add wine, chicken stock, diced tomatoes, oregano, crushed red pepper flakes, salt & pepper; bring to a simmer.
Add fish, scallops, & capers and simmer until thoroughly cooked.Garnish with parsley if desired.