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1
In a medium sized pot, bring enough water, to cover 2 to 3 whole tomatoes, to a boil.
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2
Score the skin of the tomatoes and boil them until the tomato skin can be easily removed and the tomatoes are tender, about 30 seconds.
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3
Peel and chop the tomatoes and set aside.
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4
In a large pot, slowly saute minced garlic and olive oil over low heat.
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5
Add the onion and the stewed tomatoes.
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6
Add the carrots, fennel, and chicken stock to the pot and bring to a boil.
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7
Lower to a simmer and cook until the carrots and fennel are tender, about 10 minutes.
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8
In a large pan, heat a little olive oil over medium-high heat.
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9
Season the monkfish and sea scallops with salt and pepper and sear the fish in the pan, about 30 seconds per side.
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10
Once the fish has been seared, add it to the stew.
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11
Season the catfish fillets with salt and pepper, and then lightly dredge them in flour.
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12
Pan-sear the catfish in olive oil until both sides of the fish have browned.
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13
Using the wine, deglaze the pan and heat until a sauce forms.
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14
Add the sauce to the stew.
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15
In another medium sized pot, heat the mussels over low heat until they open, in order to extract some of the water.
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16
Discard any unopened mussels.
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17
To serve, begin with 2 slices of garlic bread on the plate, and top with 1 of the pan-seared catfish fillets.
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18
Ladle some of the seafood stew on top of the catfish and the bread and garnish the plate with the mussels and freshly chopped parsley.
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19
A viewer, who may not be a professional cook, provided this recipe.
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20
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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21
1 loaf Italian bread, sliced thinly
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22
Olive oil, for grilling
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23
2 cloves of garlic
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24
Slice the bread into 1/2-inch pieces.
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25
Brush both sides of the bread with olive oil and generously rub the garlic cloves on both sides of each piece.
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26
Heat a grill pan over medium heat and grill both sides of the bread until browned.
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27
Serve with the seafood stew.
