Ingredients: Fish Stock
• 1 pound cod, skin removed, bones reserved
• 20 shriimp (medium cleaned and deveined)
• 1 large onion
• 2 carrots – chopped
• 1/2 cup parsley
• 1/2 pound cleaned squid tubes
• 1/2 pound cleaned scallops
• 5 tablespoons olive oil
• 1 large onion – fully chopped
• 1 carrot -finely chopped
• 3 garlic cloves – finely chopped
• 1/2 teaspoon cayenne pepper
• 1 fennel – thinly sliced
• 1/2 cup white wine
• 12 ounce chopped tomatoes
Directions: Fish Stock
1• Rinse the fish bones removing any blood or guts.
2• In a large suacepan (medium heat) add cod and shrimps with enough water to cover.
3• Bring to a simmer and add the onion, carrot and sterns from the parsley then simmer for 20 minutes.
4• Strain and it should measure 5 to 6 cupss – if less add some water – if more reduce gently.
1• Heat oil in a saucepan and cook the onion, celery, carrot, garlic and chopped parsley over low heat for 7 minutes or until softened but not brown.
2• Add the cayenne pepper and seaon wll.
3• Stir in the fennel and cook for 3 minutes.
4• Add the white wine and gently increase the heat and cook until the wine is absorbed.
5• Stir in the tomatoes then add the fish stock and bring to a boil.
6• Reduce heat and simmer for 20 minutes.
6• Add the sliced squid to the pan with the fish pieces and simmer for 2 minutes.
6• Taste and add more seasoning to your taste if neccessary.
Serves 4 guests