The Ferguson Recipes
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Dive into the depths of Mediterranean flavor with this exquisite seafood stew that brings together the bounty of the sea in one magnificent bowl. Tender pieces of orange roughy, succulent sea scallops, and juicy shrimp swim in a richly flavored broth enhanced with roasted red peppers, olives, and aromatic herbs. The addition of ouzo adds an intriguing anise undertone, while the whole wheat bread soaks up the flavorful sauce. Perfect for seafood lovers seeking an impressive yet straightforward dinner that tastes like a seaside vacation. - Claude
*Serving suggestion only. 😂 If an image doesn't look like it was taken by a monkey named Frank, it was AI generated and not the result of Frank's minimal culinary and/or photographic skills. Your recipes will not look like most of these images unless you failed the "I'm not a robot" test!
Ingredients
SAUCE
1/2 7-ounce jar roasted red peppers, drained
6 tablespoons tomato sauce
4 teaspoons tomato paste
1 tablespoon drained capers
1 tablespoon olivada*
1 garlic clove
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
STEW
12 Kalamata olives
12 Italian green olives
3 cups fish stock or bottled clam juice
1/2 7-ounce jar roasted red peppers, drained
6 tablespoons tomato sauce
4 teaspoons tomato paste
1 tablespoon drained capers
1 tablespoon olivada*
1 garlic clove
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
STEW
12 Kalamata olives
12 Italian green olives
3 cups fish stock or bottled clam juice
(continued in the next column ↗️)
2 garlic cloves, minced
1 bay leaf
1/4 cup dry white wine
8 large mussels, scrubbed, debearded
8 clams, scrubbed
1/4 cup coarsely chopped green onions
1/4 cup chopped fresh dill
2 tablespoons ouzo (unsweetened anise liqueur; optional)
3/4 pound orange roughy, cut into 1-inch pieces
1/2 pound sea scallops, cut in half
8 large uncooked shrimp, peeled, deveined
Hot pepper sauce (such as Tabasco)
1 tablespoon olive oil
4 thick whole wheat country-style bread slices, toasted
1 bay leaf
1/4 cup dry white wine
8 large mussels, scrubbed, debearded
8 clams, scrubbed
1/4 cup coarsely chopped green onions
1/4 cup chopped fresh dill
2 tablespoons ouzo (unsweetened anise liqueur; optional)
3/4 pound orange roughy, cut into 1-inch pieces
1/2 pound sea scallops, cut in half
8 large uncooked shrimp, peeled, deveined
Hot pepper sauce (such as Tabasco)
1 tablespoon olive oil
4 thick whole wheat country-style bread slices, toasted
Directions
FOR THE SAUCE:
Puree all sauce ingredients in a food processor.
Pour puree into a heavy large saucepan.
Simmer 10 minutes to blend flavors, stirring occasionally.
The sauce can be prepared 1 day ahead.
Cover and refrigerate if making ahead.
FOR THE STEW:
Place 1 olive on work surface.
Place side of large knife atop olive.
Firmly tap fist on knife to crack olive open.
Remove pit.
Repeat with remaining olives.
Bring fish stock, garlic and bay leaf to simmer in heavy Dutch oven.
Add sauce and wine and simmer 2 minutes.
Add mussels and clams.
Cover and cook over high heat until shellfish open, about 5 minutes.
Discard any shellfish that do not open.
Add all olives, green onions, dill and ouzo, if desired.
Add fish, scallops and shrimp and simmer until cooked through, about 3 minutes.
Season with hot pepper sauce, salt and pepper.
Mix in oil.
Divide toasted bread among 4 bowls.
Ladle stew over bread and serve.
Servings
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 325; Total Fat: 14g (Saturated Fat: 2g); Cholesterol: 95mg; Sodium: 790mg; Total Carbohydrates: 22g (Dietary Fiber: 3g, Sugars: 4g); Protein: 28g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
*An olive spread available at Italian markets and most specialty foods stores. If unavailable, substitute pureed pitted black brine-cured olives. *Black brine-cured Kalamata olives and Italian green olives are available at Greek and Italian markets and many supermarkets nationwide.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
seafood,
stew,
mediterranean,
olives,
fish
🗂️ Categories: 🐟 Fish & Seafood, 🆕 New Recipes, 🥣 Soups & Stews
📚 Cookbooks: John Ferguson's Favorite Recipes, Uncle Dave's Cookbook, The TFR Cookbook
Mediterranean Seafood Stew was added on April 24, 2025 and last updated on April 24, 2025.
🗂️ Categories: 🐟 Fish & Seafood, 🆕 New Recipes, 🥣 Soups & Stews
📚 Cookbooks: John Ferguson's Favorite Recipes, Uncle Dave's Cookbook, The TFR Cookbook
Mediterranean Seafood Stew was added on April 24, 2025 and last updated on April 24, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
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