Judges were taken on a trip to the Mediterranean during the York Fair with Omega World Travel's Mediterranean Dish contest at the York Fair.

Ranked on flavor, originality, appearance and ease of preparation, Sandy Mundis of West York took the blue ribbon with her Venetian Shrimp and Fish Stew. She also walked away with a $50 cash prize.

Elizabeth Pokrivka of York won second place with her Mediterranean Gyro Dip and Ali Selby, York walked away with the third place ribbon for her Mediterranean Couscous Salad with Chicken.

Venetian Shrimp and Fish Stew

1 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons extra virgin olive oil

2 tablespoons butter

2 cloves garlic, chopped

1 large shallot, finely chopped

1/2 teaspoon crushed red pepper flakes

1 cup dry white wine

1 cup clam broth or vegetable stock

1 14-ounce can diced tomatoes in juice

1 12-ounce jar roasted red peppers, chopping corsely

1/4 saffron threads

1 lb. large shrimp, peeled and deveined

1 lb. fish (cod, haddock, halibut or sea bass) cut into pieces

12 leaves fresh basil, shredded or torn

1 lemon, zested

Crusty bread for mopping plate

Lightly coat the fish pieces in flour, seasoned with salt and pepper. Discard remaining flour.


Preheat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter and spread around the pan. While butter melts into the oil, add fish. Brown fish 2 minutes on each side, then remove from the pan.

Add an additional drizzle of olive oil to the pan and add garlic, shallots and crushed red pepper flakes. Reduce heat and saute mixture for 2 minutes, stirring constantly. Add wine to the pan and free any pan drippings. Reduce wine 1 minute and then add clam juice or stock, tomatoes, roasted red pepper and saffron threads.

When liquid comes to a boil, add shrimp and cook 3 minutes. Return fish to the pan and cook shrimp and fish 2-3 minutes longer. Top with basil and lemon zest. Serve with bread and enjoy.