Spicy Tomato Broth	Tuscan Seafood Stew

---

Tuscan Seafood Stew

Source: Sauce Magazine, January 1, 2011

---

Ingredients

• 1/2 cup olive oil

• 1/2 cup diced red onion

• 5 cloves garlic, chopped

• 1 1/2 lb assorted fish such as halibut, salmon and mahi mahi, cut into pieces

• 1/2 lb squid tubes, cut into 1/4-inch rings

• 8 medium shrimp, peeled and deveined

• 12 mussels

• 1/2 cup white wine

• 3 cups spicy tomato broth (see recipe)

• 1 cup vegetable stock

• Kosher salt to taste

• Black pepper to taste

• Chopped parsley

---

Preparation

In a large stock pot, heat the olive oil. Add the red onion and garlic and sauté until softened.

Add the fish, squid, shrimp and mussels and sauté briefly. Season with salt and pepper, then deglaze the pot with the wine.

Add the spicy tomato broth and the vegetable stock, cover the pot and simmer until all of the seafood is cooked, about 5 to 7 minutes.

To serve, ladle the stew into bowls and sprinkle each with parsley.

---

Spicy Tomato Broth

• 2 Tbsp olive oil

• 1 large yellow onion, chopped

• 1/2 red onion, sliced

• 6 large tomatoes, diced

• 1 Tbsp chopped garlic

• 1/2 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 cup red wine

• 4 cups vegetable stock

• 1/2 tsp red chile flakes

• 1/4 tsp cayenne pepper

In a large stock pot, heat the oil. Add the onions and tomatoes and sauté until the onions begin to brown.

Add the garlic, salt and pepper and sauté for 2 minutes.

Deglaze the pot with the red wine, then add the vegetable stock.

Add the chile flakes and cayenne and simmer for 30 minutes.

Allow the broth to cool, then purée it in batches in a blender or food processor.