Ingredients
The following ingredients have 4 Servings
- 1/2 lb. halibut fillet (skinless, chopped)
- 1/2 lb. salmon fillet (skinless, chopped)
- 20 raw shrimps (peeled and deveined)
- 1/2 lb. sea scallops
- 1 red onion (diced)
- 2 garlic cloves (minced)
- 2 celery stalks (diced)
- 1 small fennel bulb (diced)
- 1/2 tsp. chili flakes
- 2 cups fish or chicken stock
- 2 cups tomato sauce
- 1 cup butternut squash (grated)
- Juice from 1/2 lemon
- 1/4 cup fresh flat-leaf parsley (chopped)
- Cooking fat
- Sea salt and freshly ground black pepper
Instruction
- Heat cooking fat in a saucepan over medium heat.
- Add the onion, garlic, celery, fennel, and chili flakes. Cook for 4 to 5 minutes.
- Deglaze the pan with the fish stock, scraping the bottom of the pan.
- Pour in the tomato paste and grated butternut squash; bring to a boil, then lower the heat.
- Add in the halibut, salmon, shrimp, and sea scallops.
- Simmer for 20 to 25 minutes.
- Add in the lemon juice and season to taste. Serve topped with parsley and lime wedges.
