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Island Seafood Stew

May 15, 2013
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle


4 (6 oz) fish fillets

12 clams in shell

12 raw peeled and deveined shrimp

1 green pepper chopped

1 medium onion chopped

cup olive oil

2 bay leaves

2 tsp. oregano

1 tsp. thyme

1 (24 oz) can stewed tomatoes

2 cloves garlic chopped

1 (12 oz) can ripe olives

salt and pepper to taste

How To:

1. Saute peppers, onions and garlic in olive oil.

2. Add fish, olives, spices and tomatoes and stew on low for 15 minutes.

3. Add clams and shrimp just before serving and cook only until clams open and shrimp turns pink.

4. Serve in large bowls with crusty French bread.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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