If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Serves 2-4 - Think fish stew - unless that sounds gross. Then just think super delicious seafood in a glorious, rich tomato broth (which is basically a fish stew)
Ingredients
2 tablespoons olive oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1-28 ounce can whole peeled tomatoes (preferably San Marzano if you have them)
2 ounces Stu’s ’This is Bloody Mary’ or substitute with:
1 ounce Worcestershire sauce, 1/2 ounce hot sauce, juice from 1/2 lemon and 1 teaspoon chili powder
1/2 pound raw large shrimp, peeled - about a dozen
1 pound sea scallops - about 10
3/4 pound mahi mahi, halibut or red snapper - cut into big bite size pieces
And of course you can always add clams, mussels, lobster (raw) cut into pieces - anything you like
To garnish - chopped cilantro & green onion
Directions
Put a large pot over medium heat and add oil, onions & garlic
Cook slowly until onions have brown lightly and softened
Add tomatoes - squishing to break them up as you add them to the pot, then add Stu’s (if using) or the Worcestershire, hot sauce lemon juice & chili powder - stir well
Bring to a boil, turn down to a simmer and put the lid on - cook about 20 minutes
Open lid and add seafood, then return lid and cook until done, roughly 10 to 15 minutes
