Cape Cod Style Fish Stew, Cape Cod Fish Stew

Heat the oil in a large soup pot, pour in the onion and peppers and sauté for about 10 min. until the onion is translucent. Add the water, potatoes, clam juice, cayenne pepper, wine, basil, tomato sauce, salt and pepper and simmer gently with the lid on for 15 minutes until the potatoes are cooked. Add the tomatoes and cook gently for another 15 minutes with the lid on. Rinse the cod and remove the nut (muscle) from the shell of the scallops. Add the mussel meat, fish, shellfish and zucchini to the saucepan and cook for 15 minutes with the lid closed. Season to taste with salt and freshly ground pepper. To serve, divide fish ragout evenly among small soup bowls and garnish with parsley to taste.

A N D M E N T

Cayenne pepper and tomato sauce were brought to Provinctown by the Portuguese, who settled there between 1800 and 1850.

Khb

01/98

Our tip: Zucchini is tender in flavor and therefore good for children.

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