- Yield: 4 servings
- 8ounces canned tomatoes or chopped fresh tomatoes
- 2tablespoons tomato paste
- 1 1/2cups fish stock
- 1cup white wine
- 1-- Bermuda onion or 6 scallions, chopped
- 2 or 3-- garlic cloves, crushed
- 1pound tilapia or other white fish, cut into 1-pieces
- 8-- sea scallops, cut into halves
- 12-- green olives
- 2teaspoons hot sauce
- 1tablespoon chopped fresh dill weed
- 1teaspoon dried oregano
- 1teaspoon dried thyme
- 16-- mussels
- 16large shrimp, peeled and deveined
- Cook the tomatoes in a large saucepan over low heat until they begin to break apart. Stir in the tomato paste, fish stock, wine, onion and garlic. Increase the heat and bring to a boil. Reduce the heat to medium and cook for 5 minutes.
- Add the fish, scallops, olives, hot sauce, dill weed, oregano and thyme. Simmer for 15 minutes. Add the mussels and cook until the shells open. Add the shrimp and simmer for 10 minutes longer. Ladle into soup bowls and serve with warmed and buttered crusty French bread.
Note: You may prepare this dish with thawed frozen fish and shellfish.
Recipe reprinted with permission from The Bermuda Junior Service League’s Island Thyme (Hamilton HM FX, Bermuda, 2005).