Redfish and Crab Stew

INGREDIENTS

1 1/2 pounds firm fish fillets (redfish, black drum, snapper, cut into one-inch cubes)
1 cup fresh crab meat
½ cup flour seasoned with salt and pepper
¾ cup extra virgin olive oil – (divided)
1 medium onion, chopped (about 1-½ cups)
3 large cloves garlic, minced
2/3 cup fresh parsley leaves, chopped
1-½ cups fresh chopped tomato OR one can (14-ounce) crushed tomatoes with their juices
2 teaspoons tomato paste, optional
1 (8-ounce) bottle clam juice
½ cup dry white wine  
Pinch dried oregano
Pinch dried thyme
1/8 teaspoon Tabasco sauce, or more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon salt, plus more to taste

PREPARATION

Heat olive oil in a large, thick-bottomed stockpot over medium heat. Lightly flour fish pieces and add to heated olive oil. Fry fish for 3 to 4 minutes lightly browning both sides. Remove fish and set aside.

In same pot add the remaining olive oil and heat. Add onion and saute for 4 minutes. Add the garlic and cook a minute more. Add parsley and stir for 2 minutes. Add tomato and tomato paste, and gently cook for 10 more minutes or so.

Add clam juice and dry white wine. Add seasonings – salt, pepper, oregano, thyme, and Tabasco.

Stir well to combine.  Add more salt and pepper to taste. Add fish and crab and stir gently. Bring to a simmer then remove from heat.

Great served with crusty bread!

Yields – 4 Servings

Note: Frying the fish instead of adding raw will keep the fish in large pieces and adds a nice texture to the stew.