Recipe by MUSHY1127
"A delicious Venetian fish stew. A very hearty, robust meal in one."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make quick and easy pan-fried fish in brown butter.
Make spicy tuna cakes using basic ingredients commonly found in the pantry.
Discover the secret to perfectly crisp, golden-brown fried fish.