Mixed Seafood Stew Recipe
Eating just one is not possible for any one is my claim for this recipe of Seafood Stew. Stock up on more and more Seafood as you will want to make this Seafood Stew time and again. I just love Main Dish recipes and this dish is my only favorite amongst them. I am sure you and I will approve that this Seafood Stew is really delicious.
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.
