Ingredients
½ cup extra virgin olive oil
1 large yellow onion, cut in 1/2 inch slices
½ bunch celery, cut in 1/2 inch slices
4 cloves garlic, thinly sliced
1 jalapeno pepper, seeded & thinly sliced
3 cups chicken broth (canned or homemade)
1 28oz. can crushed tomatoes
1 28oz. can diced tomatoes
2 cups dry white wine
2 Tbsp fresh rosemary, chopped coarsely
1 tbsp dried thyme
½ tsp curry powder
1/2 cup Kalamata olives, pitted & coarsely chopped
2 large or 5 small Idaho potatoes, peeled & cut lengthwise into 8 pieces each
Zest & juice of one orange
2 pounds of fresh white fish such as cod or snapper, cut in 3" pieces
1.5 pounds sea scallops or large (25/30 count per pound) peeled & deveined shrimp, or a combination of the two
Aioli
2 or 3 fresh garlic cloves, minced or pureed
1 cup commercial mayonnaise
3 teaspoons lemon juice, or to taste
Salt and fresh ground black pepper to taste
Whisk the garlic, lemon juice, salt and pepper into the mayonnaise. Refrigerate for at least one hour to allow flavors to develop. Use immediately or store in the refrigerator for 3 to 5 days.
Preparation
In a heavy dutch oven or stockpot, heat oil over medium heat.
Add onion, celery, garlic and jalapeno and sauté for about 5 minutes until fragrant and softened, but not browned.
Add to the pot the chicken broth, crushed tomatoes, diced tomatoes, white wine, rosemary, thyme, curry powder, Kalamata olives, potatoes, and the orange zest & juice.
Simmer for 20-30 minutes, until potatoes are tender. Taste for seasoning and add fresh ground pepper and salt to taste.
Add the fish to the pot, gently stirring the pieces into the sauce. Cover and simmer for 3 minutes. Add the scallops or shrimp, cover and simmer until seafood is cooked, about 3-5 minutes.
Serve in bowls, distributing fish & shellfish evenly. Garnish with a generous spoonful of Aioli.
