Dad's Favorite Seafood Stew by inpatskitchen - Recipe Print View

Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned. Add the tomatoes, stock, and wine, and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead—just reheat before adding the seafood.) Add the fish and seafood and simmer for about 5 minutes until just done (be sure not to overcook!). Stir in the parsley and basil and serve immediately (with that crusty bread!).