Soups: Fish Stew With Vinegar-Glazed Onions

By JoFClark

Ingredients

• 2/3 cup red wine vinegar
• 1 T balsamic vinegar
• 1 large onion, cut into thin wedges
• 2 medium leeks, white part only, sliced
• 1 medium clove garlic, sliced paper thin
• 1 branch fresh rosemary or 1 t dried
• 3 1/2 T extra virgin olive oil
• 1 (14 1/2 oz) can diced tomatoes
• 2 1/2 cups clam juice
• 1 cup dry white wine
• Salt, brushed red pepper flakes to taste
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 pound sea bass or other firm-fleshed fish
• 2 T minced fresh basil or parsley

Details

Servings 6

Preparation

Step 1

Put vinegars, onion, leeks, garlic and rosemary into a large nonreactive saucepan. Cover and heat to a boil. Reduce heat and simmer until onions are soft, 8-10 minutes. Uncover, reduce to high heat and cook until most of vinegar is cooked away, 1 - 2 minutes.

Add the oil, stir well, then add tomatoes with their juice, clam juice, wine salt and pepper flakes. Heat to a rolling boil. Reduce the heat to low, add shrimp, scallops and fish; cook just until fish is cooked through, 2 - 3 minutes. Add basil, adjust the seasoning and serve hot.