This dish was created by Vicki Sebastiani and is included in her cookbook "Cucina Viansa," available at www.viansa.com.
Try this dish served over rice, accompanied by fresh cole slaw or sliced tomatoes and marinated cucumbers.
3 tablespoons olive oil
3 tablespoons butter
1 large yellow onion, chopped
1 red or yellow bell pepper, chopped
2 cloves garlic, minced
1 carrot, peeled and chopped
2 cups chicken broth
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon paprika
1 teaspoon sugar
1-1/2 pounds fresh ling cod, halibut, turbot or shark, or your favorite firm white fish
1 pound medium prawns, shelled and deveined
1 tablespoon fresh basil, minced
3 tablespoons Italian parsley, minced
In a 6-quart pot, melt the butter in the olive oil. Sauté the onion and pepper over medium heat, 8 to 10 minutes. Add the garlic, carrot, tomatoes, chicken broth, wine, salt, paprika and sugar. Bring mixture to a boil, then reduce the heat and simmer for 15 minutes
Bone the fish if necessary and cut it into 1-inch cubes. Add the fish to the pot and simmer for 5 minutes. Add the prawns and the basil and cook an additional 3 to 4 minutes, until the prawns are firm and pink.
Ladle stew into a soup tureen or deep serving bowl. Sprinkle with fresh parsley.
This recipe courtesy of Viansa Winery.