Recipe by MUSHY1127
"A delicious Venetian fish stew. A very hearty, robust meal in one."
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medium shrimp - peeled and deveined
1 (15 ounce) can
fresh basil leaves, torn
chopped fresh parsley
salt and pepper to taste
I scaled this down to 4 servings. Half a cup of balsamic was WAY too much, and I even used white balsamic which is much more mellow-tasting. A cup and a half of red wine was also excessive, but I had to add it to dilute the overwhelming taste of vinegar. I have to admit, the broth turned out pretty well with a few minor adjustments, but there was just too much of it. I made this with sole, cod and shrimp.
Good recipe that will become a lenten favorite in our house. (I used a combination of shrimp, tilapia, and little neck clams in place of the sole and lobster because they were freshest at my fish market, otherwise followed exactly.) It's nice served over a big scoop of homemade polenta.
I agree with Caroline C the vinegar does need to be cut back. This recipe makes a huge pot of stew it was more than enough for 8 people. Very taste after a few adjustments.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
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