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Recipe courtesy of Pamela Salzman, a cooking instructor in the Los Angeles area who focuses on whole, seasonal and locally-grown organic foods. As she says, “This stew is brothy like a soup, but full of chunkiness like a stew, and you can easily make a meal out of it with a piece of crusty bread. When I put this together the first time, I was thinking more bouillabaisse, the classic French seafood soup, and less cioppino, the zesty Italian tomato fish stew. Either way I think this is the perfect light, but warming dinner. It also cooks in a very short amount of time, so you'll have it on the table in less than half an hour.” Pamela suggests you serve this with with slices of toasted baguette, rubbed with garlic.