Portuguese Fisherman's Stew 4 0Seafood (your choice) 0Nice Tomatoes, peeled and seeded and diced. Or, an entirely acceptable alternative which might even be better, get some italian 0Carrots, diced 0Celery, diced 0Onion, diced 0Red Pepper, half of it, diced 01 clove garlic, minced 0White Wine 0Bay leaf 0Smoked Ham Hock (optional, but quite devilish, hehe)

1. Get a big old pot and heat some oil at the bottom. Brown the Ham Hock if youve got one and the bay leaf on the bottom for about 5-6 minutes.

 

2. Now remove and throw in the diced veggies which you will nicely cook for about 10 minutes. Add Garlic sometime during.

 

3. Now add the white wine, about a quarter bottle and add the tomatoes.

 

4. Now you want to simmer for 2-3 hours this nice tomato base you've got going. A) Stovetop simmer or B) In the ol' oven at 250 without the lid. I prefer the latter method. Add Ham Hock the last hour to giver a nice smoky hint.

 

5. Remove from oven. Season to taste with salt and pepper. Insert your seafood into the soup. Cook for another 10 minutes. (Unless you had some crazy squid requiring you to have put it in much sooner).

 

Serve in nice bowls with some good toasted bread.