Seafood Stew Recipe
Ingredients
| Frozen crabmeat - 1 number, 6-ounce package | ||
| Fish fillets | 1 pound, frozen | |
| Clams in shells - 8 numbers | ||
| Fish stock | 2 Cup (16 tbs) | |
| Tomatoes - 1 number, 16-ounce can, cut up | ||
| Dry white wine | 3/4 Cup (16 tbs) | |
| Ear of corn | 1 | |
| Or | ||
| Whole kernel corn - 18-ounce can, drained | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1 | |
| Parsley | 2 Tablespoon, snipped | |
| Bay leaf - 1 number | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Dried thyme | 1 Teaspoon, crushed | |
| Saffron thread - 1/4 teaspoon, crushed | ||
| Pepper | 1/4 Teaspoon | |
Directions
GETTING READY
1. Partially thaw crabmeat and fish.
2. Remove skin from fish fillets; cut fillets into 1-inch pieces.
3. Thoroughly wash clams.
MAKING
4. Cover the clams with salted water using 3 tablespoons salt to 8 cups cold water, let it stand for 15 minutes and then rinse; repeat the process twice.
5. In a saucepan combine together fish stock, un-drained tomatoes, wine, corn, green pepper, onion, parsley, bay leaf, garlic, salt, thyme, saffron, and pepper; boil the mixture.
6. Reduce heat; cover and simmer for about 30 minutes.
7. Add crab, fish, and clams; cook for another 5 minutes or till fish flakes easily with a fork and clams open but do not overcook.
8. Remove and discard bay leaf before serving.
SERVING
9. Serve stew hot with French bread slices.
1. Partially thaw crabmeat and fish.
2. Remove skin from fish fillets; cut fillets into 1-inch pieces.
3. Thoroughly wash clams.
MAKING
4. Cover the clams with salted water using 3 tablespoons salt to 8 cups cold water, let it stand for 15 minutes and then rinse; repeat the process twice.
5. In a saucepan combine together fish stock, un-drained tomatoes, wine, corn, green pepper, onion, parsley, bay leaf, garlic, salt, thyme, saffron, and pepper; boil the mixture.
6. Reduce heat; cover and simmer for about 30 minutes.
7. Add crab, fish, and clams; cook for another 5 minutes or till fish flakes easily with a fork and clams open but do not overcook.
8. Remove and discard bay leaf before serving.
SERVING
9. Serve stew hot with French bread slices.
Chef
