Renowned restauranteur, chef, author and host of the Food Network's The Cookworks, Donna Dooher shares her comforting fish stew recipe in the April 2009 issue of House & Home.
6 cups fish broth (or chicken or vegetable broth)
1/2 cup white wine
1 pinch saffron threads
1 head roasted garlic cloves
1 lb. red-skinned baby potatoes, halved
2 leeks, sliced
2 bunches baby carrots, peeled
1/2 lb. green beans, trimmed
2 lb. medium shrimp, peeled and deveined
1 lb. bay scallops, patted dry
1 lb. grouper, seared and cut into 1-1/2" pieces
2 pints cherry tomatoes, oven-roasted
Salt and pepper
Step 1: Bring broth to a boil then reduce heat to simmer. Add wine, saffron threads and garlic. Remove from heat, cover and let steep 10 minutes.
Step 2: Return to simmer, add potatoes, leeks and carrots, and cook 15 minutes. Add green beans, cook 2 minutes. Add shrimp, scallops, grouper and cherry tomatoes, cook 3 minutes. Season with salt and pepper.
To serve: Portion vegetables and seafood into six warmed bowls. Cover with hot broth. Finish with a lemon wedge and chopped parsley if desired.
Read more about Donna Dooher on the the Food Network website.