Mixed Seafood Stew Recipe
Ingredients
| Vegetable oil | 2 Tablespoon (Sauce) | |
| 2 onions, chopped, or 3 leeks, sliced | ||
| Garlic | 4 Clove (5gm), crushed (Sauce) | |
| Tomatoes | 2 , peeled (Sauce) | |
| Tomato Paste | 3 Tablespoon (Sauce) | |
| 2 cups bottled clam juice | ||
| 4 cups chicken bouillon | ||
| Salt | 1 Tablespoon (Sauce) | |
| Pepper | 1/8 Teaspoon (Sauce) | |
| Saffron | 1/4 Teaspoon (Sauce) | |
| Thyme | 1/2 Teaspoon (Sauce) | |
| Bay Leaf | 1 (Sauce) | |
| Parsley sprigs | 6 (Sauce) | |
| 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.
Chef
