Mixed Seafood Stew Recipe
Ingredients
Sauce
2 tablespoons vegetable oil
2 onions, chopped, or 3 leeks, sliced
4 cloves garlic, crushed
2 fresh tomatoes, peeled, diced
3 tablespoons tomato paste
2 cups bottled clam juice
4 cups chicken bouillon
1 tablespoon salt
1/8 teaspoon pepper
1/4 teaspoon saffron
1/2 teaspoon thyme
1 bay leaf
6 sprigs parsley
Grated rind of 1 orange
Seafoods
1 (2 pound) lobster and/or other shellfish (clams,mussels with shells, scallops, crab, shrimp)
2 pounds assorted whitefish fillets, such as sea bass, perch, cod, sole, flounder, red snapper
Chopped parsley (garnish)
Directions
Heat oil in large saucepan or Dutch oven; saute onions several minutes, until translucent.
Add remaining sauce ingredients; simmer 45 minutes.
Prepare seafoods.
Cook lobster. (Place in large kettle of boiling salted water 10 minutes.)
Break claws and tail from body; crack claws.
Cut tail into 1-inch chunks.
Remove black vein from tail pieces; leave shell on meat.
Wash fish fillets; cut into 2-inch pieces.
Add lobster and firm-fleshed fish (sea bass, perch, etc.) to boiling sauce; cook 5 minutes.
Add tender-fleshed fish, such as clams, scallops, sole, or cod; cook 5 minutes.
Lift seafoods out as soon as cooked; keep warm in soup tureen or platter.
Boil liquid 10 minutes to reduce; strain through coarse sieve into tureen.
Mash through some of vegetables.
Garnish with parsley.
Add remaining sauce ingredients; simmer 45 minutes.
Prepare seafoods.
Cook lobster. (Place in large kettle of boiling salted water 10 minutes.)
Break claws and tail from body; crack claws.
Cut tail into 1-inch chunks.
Remove black vein from tail pieces; leave shell on meat.
Wash fish fillets; cut into 2-inch pieces.
Add lobster and firm-fleshed fish (sea bass, perch, etc.) to boiling sauce; cook 5 minutes.
Add tender-fleshed fish, such as clams, scallops, sole, or cod; cook 5 minutes.
Lift seafoods out as soon as cooked; keep warm in soup tureen or platter.
Boil liquid 10 minutes to reduce; strain through coarse sieve into tureen.
Mash through some of vegetables.
Garnish with parsley.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
