Seafood Stew Recipe
Ingredients
| 1 pound cod, cut into 1 1/2-inch chunks | ||
| 12 cherrystone clams | ||
| Olive oil | 1 Tablespoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 1/4 pounds potatoes, cut into 1/4-inch-thick slices | ||
| Celery | 1 Cup (16 tbs), chopped | |
| 1 teaspoon saffron threads, or less to taste | ||
| Chopped basil | 2 Tablespoon, dried | |
| Dried thyme | 1 Teaspoon | |
| Red pepper flakes | 1/2 Teaspoon | |
| Dry vermouth | 1 Cup (16 tbs) | |
| One 35-ounce can Italian plum tomatoes, with their liquid | ||
| 1/2 pound shelled lobster tail, cut into 1 1/2-inch chunks | ||
Directions
1. Check the cod for any visible bones and remove. Discard any opened clams and wash the remaining clams in several changes of cold water; refrigerate until needed.
2. Heat the oil in a large pot over medium heat until hot but not smoking. Add the onions and garlic, and cook about 5 minutes, or until the onion is soft. Add the potatoes, celery, saffron, basil, thyme, red pepper flakes, vermouth and tomatoes with their liquid, breaking up the tomatoes with the back of a spoon; stir well. Bring the stew to a boil, then reduce the heat and simmer, covered, 15 minutes. Add the lobster, cod and clams and cook another 10 minutes, or until the seafood is just cooked through. Discard any clams that have not opened.
2. Heat the oil in a large pot over medium heat until hot but not smoking. Add the onions and garlic, and cook about 5 minutes, or until the onion is soft. Add the potatoes, celery, saffron, basil, thyme, red pepper flakes, vermouth and tomatoes with their liquid, breaking up the tomatoes with the back of a spoon; stir well. Bring the stew to a boil, then reduce the heat and simmer, covered, 15 minutes. Add the lobster, cod and clams and cook another 10 minutes, or until the seafood is just cooked through. Discard any clams that have not opened.
Chef
