Ingredients
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3 tablespoons olive oil
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1 cup onion chopped
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1 cups cherry tomato, halved
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3 cloves garlic, chopped
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2 sprigs of fresh THYME
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1 T of Kosher Salt
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1 teaspoon freshly ground black pepper
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1 cup white wine
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1 Quart vegetable or seafood broth
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1 lemon, zested and juiced
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1 T of Tomato paste
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1 Pound bag of frozen seafood (I used the Seafood Medley from Whole Foods)
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1 -2 pound of white fish (Haddock or Bass)
Instructions
Step 1
Defrost the seafood and pat dry.
Step 2
Heat the oil in a heavy bottom pot with a lid, add the onions, salt, and pepper, and sauté over medium-low heat for 7-10 minutes, add garlic and cook for 5 more minutes. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes, stock, lemon zest, and juice to the pot, bring to a boil, then lower the heat and simmer uncovered for 10 minutes. Add the seafood, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. Serve warm with bread.
THYME TIP
Having frozen seafood on hand is ALWAYS recommended.
