FISH IN MEDITERRANEAN SAUCE

This is more like a fish stew with a kick!  Its also a one pot meal - great for clean up!

Ingredients:

1 lb large uncooked shrimp, tails off, or 24 scallops, or a combo of each.  ( leaving the shells on gives the stew more flavor but if you are a lazy eater; like myself; you could peel entirely before cooking )

5 large Shallots finely chopped

4 large cloves garlic chopped

6 oz sugar free bacon

1 lb tin of whole tomatoes ( sugar free or low in sugar )

6 fluid oz white wine ( you must simmer this stew for at least 1 hr to burn off the sugar and most of the alcohol content )

6 fluid oz Spicy Tomatoe or Veggy Juice ( unsweetened )

Juice of 1 Lemon

Tabasco, Red Chili Paste, and Worcestershire sauce to taste

Kosher Salt and Fresh Ground Pepper to taste

2 large handfuls fresh basil, wash and snip into small pieces ( set aside )

You will need a large pot with a top to cook this dish.

Saute the chopped shallots, garlic and bacon in the pot for about 4 to 5 minutes. ( The bacon adds enough oil but you will notice that there will be none left to drain off after this step. ) Add the tomatoes and wine...bring to a bubble at least 2 minutes.  Add the lemon juice, tomato juice, and all the other seasonings.  Simmer on low until the sauce is thick ( about an hour ). Just about 15 minutes until you are ready to serve, add the fish and simmer until the fish is cooked.  Taste for seasoning ( my husband likes it a bit hot so I tend to make this spicy ).

Serve over brown rice or wheat/rice pasta or a bed of Arugula...Garnish the top of the stew with the raw basil.  It adds that twist of flavor.

My husband loved this dish so much, he who never eats left overs, couldn't wait until he finished the stew at lunch the next day!