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Category: Stews
Prep Time: Cook Time: Total Time:
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 cup finely chopped celery
2 pinches saffron
1/4 cup olive oil
2 large tomatoes, chopped
3 cups tomato puree
2 tsp Tabasco sauce
6 to 8 cups water
1 lb mussels, shells scrubbed clean
18 littleneck clams
1 lb shrimp, peeled and deveined
1 to 1-1/2 lbs of white fish (such as halibut, cod, or haddock), cut into large pieces
1/4 cup chopped fresh parsley
2 tsp fresh thyme
2 tsp grated orange peel
1 (1 1/4 lb) lobster, cooked, with meat removed (optional)
1 1/2 tsp salt
1 tsp pepper
1 bulb fennel, quartered and very thinly sliced
Garnish: thyme sprigs
Toasted garlic bread
In a heavy-bottomed soup pot over medium heat, saute onion, garlic, celery, and saffron in olive oil until onion is translucent, about 5 minutes. Add tomatoes, tomato puree, Tabasco sauce, and water. Simmer together 8 minutes longer.
Add mussels, clams, shrimp, fish, parsley, thyme, and orange peel. Simmer together until fish flakes easily and clams open. Chop lobster meat, if used, and add to pot with salt and pepper; cook until lobster is just warmed. Add salt and pepper to taste. Serve in large bowls with sliced fennel sprinkled over top. Garnish with thyme sprigs and serve with toasted garlic bread. Serves 6-8
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SUMMER SEAFOOD STEW
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Category: Stews
Prep Time: Cook Time: Total Time:
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 cup finely chopped celery
2 pinches saffron
1/4 cup olive oil
2 large tomatoes, chopped
3 cups tomato puree
2 tsp Tabasco sauce
6 to 8 cups water
1 lb mussels, shells scrubbed clean
18 littleneck clams
1 lb shrimp, peeled and deveined
1 to 1-1/2 lbs of white fish (such as halibut, cod, or haddock), cut into large pieces
1/4 cup chopped fresh parsley
2 tsp fresh thyme
2 tsp grated orange peel
1 (1 1/4 lb) lobster, cooked, with meat removed (optional)
1 1/2 tsp salt
1 tsp pepper
1 bulb fennel, quartered and very thinly sliced
Garnish: thyme sprigs
Toasted garlic bread
In a heavy-bottomed soup pot over medium heat, saute onion, garlic, celery, and saffron in olive oil until onion is translucent, about 5 minutes. Add tomatoes, tomato puree, Tabasco sauce, and water. Simmer together 8 minutes longer.
Add mussels, clams, shrimp, fish, parsley, thyme, and orange peel. Simmer together until fish flakes easily and clams open. Chop lobster meat, if used, and add to pot with salt and pepper; cook until lobster is just warmed. Add salt and pepper to taste. Serve in large bowls with sliced fennel sprinkled over top. Garnish with thyme sprigs and serve with toasted garlic bread. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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