Fisherman's Stew

Fisherman's Stew (Soup)
Adapted from Real Simple

Serves 2 (can be increased)

1/2 lb of white, firm fish (I used Tiliapia bcus its cheap)
1/4 lb of shrimp (orig recipe called for mussels)
1 14 oz can of tomatoes (If you want soup, I would use 28 oz)
1 leek, cut into 1 inch half moons
2 cloves of garlic
Season to taste w/ creole seasoning, salt, and pepper
Crushed red pepper flakes (again to taste)
1/2 tbsp of olive oil
1/4 cup sherry
Handful of flat leaf parsley

Saute leek and garlic in olive oil until soft (3-4 mins). Add tomatoes, sherry, seasonings. Simmer for 15 mins. Add fish and shrimp and cook until done (4 or 5 mins). Add parsley and remove from heat. Serve with rice (if stew-like texture) or a piece of crusty bread.

I'm already thinking about next time putting a a tablespoon of pesto (inspired by Panera's vegetable soup).

The original recipe called for a fennel bulb, but I hate fennel)




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