Classic Shellfish Stew Recipe
Ingredients
| Extra virgin olive oil | 1 Teaspoon | |
| Onions | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Canned diced tomatoes | 1 Cup (16 tbs), drained | |
| 1 cup dry white wine or clam juice | ||
| 1/4 cup chopped fresh Italian parsley | ||
| Dash of hot-pepper sauce | ||
| Black pepper salt | 1 To taste | |
| 1 pound littleneck clams, scrubbed | ||
| 1 pound mussels, scrubbed and debearded | ||
| Medium shrimp | 8 Ounce, deveined | |
Directions
Coat a large saucepan with no-stick spray; add the oil over medium-high heat.
Add the onions and saute for 1 minute.
Add the garlic and continue cooking for 3 minutes, or until the onions and garlic become very soft.
Add the tomatoes, wine or clam juice, pars ley and hot-pepper sauce; add salt and black pepper to taste.
Lower the heat, cover and simmer for about 20 minutes.
Uncover and continue cooking for 5 minutes, or until the liquid is slightly reduced.Add the clams and mussels.
Cover and cook for 3 minutes.
Check to see if they are beginning to open.
If not, cover and cook another minute.
If so, add the shrimp and continue cooking, uncovered, for another 2 to 3 minutes, or until the shellfish have opened and the shrimp are pink.
Discard any mussels or clams that have not opened.
Add the onions and saute for 1 minute.
Add the garlic and continue cooking for 3 minutes, or until the onions and garlic become very soft.
Add the tomatoes, wine or clam juice, pars ley and hot-pepper sauce; add salt and black pepper to taste.
Lower the heat, cover and simmer for about 20 minutes.
Uncover and continue cooking for 5 minutes, or until the liquid is slightly reduced.Add the clams and mussels.
Cover and cook for 3 minutes.
Check to see if they are beginning to open.
If not, cover and cook another minute.
If so, add the shrimp and continue cooking, uncovered, for another 2 to 3 minutes, or until the shellfish have opened and the shrimp are pink.
Discard any mussels or clams that have not opened.
Chef
