In a big pot, heat oil over medium heat.
Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
Increase the heat to high, add the reserved shrimp shells.
Cook, stirring frequently, until the shells turn pink; about 1 minute.
Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
Add in the parsley, bay leaves, and stock.
Return to a boil; lower heat, cover, and simmer for 30 minutes.
Take a fine-mesh sieve and strain the stock into a large saucepan.
Add salt and pepper to taste.
Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
Reduce to low heat and simmer, uncovered for 15 minutes.
Add in the fish and simmer for 3 more minutes or until the fish become opaque.
Add in the shrimp and stir gently to make sure they are submerged in the stock.
Cook about 3 minutes or until the fish are pink.
Add in the basil and more salt and pepper if needed.
Serve immediately.
Ingredients:
3 tablespoons olive oil
2 medium onions, finely chopped
3 cloves garlic, minced
1 -2 teaspoon dried oregano
2 lbs medium shrimp, peeled and deveined,shells reserved
2 cups dry vermouth
1/2 cup minced fresh parsley
2 bay leaves
4 cups fish stock ( or 2 c. clam juice plus 2 c. vegetable stock)
salt and pepper
1 (28 ounce) cans tomatoes, drained and coarsely chopped
1/2 teaspoon red pepper flakes
1 1/2 lbs mixed fish fillets, skinned,picked over for bones,and cut into 3 inch pieces ( such as red snapper, sea bass, or scrod)
1/4 cup packed shredded fresh basil
Steps/Methods:
In a big pot, heat oil over medium heat.
Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
Increase the heat to high, add the reserved shrimp shells.
Cook, stirring frequently, until the shells turn pink; about 1 minute.
Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
Add in the parsley, bay leaves, and stock.
Return to a boil; lower heat, cover, and simmer for 30 minutes.
Take a fine-mesh sieve and strain the stock into a large saucepan.
Add salt and pepper to taste.
Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
Reduce to low heat and simmer, uncovered for 15 minutes.
Add in the fish and simmer for 3 more minutes or until the fish become opaque.
Add in the shrimp and stir gently to make sure they are submerged in the stock.
Cook about 3 minutes or until the fish are pink.
Add in the basil and more salt and pepper if needed.
Serve immediately.
