Fish Bread

This robust Fish Bread is actually a luxurious seafood stew featuring a medley of whitefish, shrimp, rock lobster, and clams. Simmered in a savory blend of olive oil, garlic, onions, and fresh herbs, the dish develops deep, aromatic flavors as the seafood cooks gently in the tomato-based broth. The addition of dry sherry adds a sophisticated complexity, while the sturdy whitefish and clabs hold up well to the simmering process. It is a comforting, restaurant-quality meal that feels both indulgent and homey. Serve it hot with plenty of crusty French bread to mop up the delicious, briny sauce. Ideal for a special dinner or a hearty weekend feast, this recipe brings the taste of the coast to your table with minimal fuss.

Cooking Method: Boiling, Stewing

Cuisine: French

Courses: Baked Goods

Difficulty: Intermediate

Servings: 8

Calories: 1283.0

Dietary: Gluten-free

Description

This robust Fish Bread is actually a luxurious seafood stew featuring a medley of whitefish, shrimp, rock lobster, and clams. Simmered in a savory blend of olive oil, garlic, onions, and fresh herbs, the dish develops deep, aromatic flavors as the seafood cooks gently in the tomato-based broth. The addition of dry sherry adds a sophisticated complexity, while the sturdy whitefish and clabs hold up well to the simmering process. It is a comforting, restaurant-quality meal that feels both indulgent and homey. Serve it hot with plenty of crusty French bread to mop up the delicious, briny sauce. Ideal for a special dinner or a hearty weekend feast, this recipe brings the taste of the coast to your table with minimal fuss.

Ingredients

3 Cloves garlic, minced
1/4 cups Onion, finely chopped
2 Tablespoons parsley, chopped
1 cups Olive oil
2 Cups tomato sauce
1 (28 oz.) can tomatoes
1/2 teaspoons Dried oregano
1/2 teaspoons Dried marjoram leaves
1/2 cups Dry sherry
2 Rock lobster tails with shells, uncooked, cut into serving pieces
2/3 lbs Raw shrimp, peeled and deveined
&# 226;ÂÂ1/2 pounds whitefish (haddock, halibut or cod) , cut into serving pieces
24 Clams in shell, or 3 (7 1/2Ã¢ÂÂoz.) cans minced clams, drained

Directions

1
Heat olive oil in a large heavy-bottomed pot over medium heat.
2
Add garlic, onion, and parsley; cook until the onion is tender and fragrant.
3
Stir in tomato sauce, canned tomatoes (crushed), oregano, and marjoram.
4
Add 1 1/2 cups water, salt, and pepper to taste.
5
Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes.
6
Add dry sherry and simmer for another 10 minutes.
7
Stir in lobster tails, shrimp, and whitefish pieces.
8
Add clams last if using canned; if using fresh clams, add them now.
9
Cover the pot and bring back to a boil.
10
Reduce heat and simmer gently for 15 minutes, or until seafood is cooked through.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1283.0kcal

% Daily Value *
Total Fat 72.8g112%
Saturated Fat 10.9g55%
Cholesterol 329.5mg110%
Sodium 5651.6mg236%
Total Carbohydrate 49.0g17%
Dietary Fiber 4.9g20%
Sugars 8.8g
Protein 108.1g217%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use firm white fish like cod, haddock, or halibut to prevent it from breaking apart during simmering.

If using fresh clams, ensure they have opened after cooking; discard any that remain closed.

Serve immediately with crusty French bread to soak up the flavorful broth.

For a richer sauce, you can add a splash of heavy cream at the very end of cooking.

Keywords: seafood stew, fish, shrimp, lobster, clams, tomato sauce, garlic, onion, herbs, sherry, dinner, hearty, comfort food, simmered, briny, flaky fish, rock lobster, cod, halibut, haddock

Read it online: https://www.chefs-mate.com/recipe/fish-bread/