1 hour
Serves 6
Ingredients:
3 Tbsp. olive oil
2 large shallots, finely chopped
2 Tbsp. minced garlic
1 Tbsp. oregano
1 Tbsp. sea salt
1 Tbsp. black pepper
2 Tbsp. thyme
1/4 cup tomato paste
1 28 oz. can diced tomatoes with juice
1 cup dry white wine
5 cups chicken stock (Traditionally fish stock is used, but if you can't get it, use chicken.)
1/4 cup lime juice
1 pound shrimp, shell on
1/2 pound sea scallops
1/2 pound calamari rings
1 pound whitefish (Tilapia, cod, flounder or sole will all do fine.)
1 loaf Italian bread
Lime wedges
Make Dinner:
Heat olive oil in a large stock pot over medium heat. Add shallots and garlic. Saute for 10 minutes until shallots begin to soften. Add oregano, salt, pepper, and thyme. Mix well. Add tomato paste and stir to combine. Add canned tomatoes, white wine, chicken stock, and lime juice. Bring just to a boil and reduce heat to medium low. Simmer for 30 minutes. Add shrimp and simmer for 5 minutes. Add scallops, calamari and white fish and simmer another 5 minutes. Serve with a loaf of Italian bread and lots of fresh lime wedges.