TLC Cooking "Elegant Fish and Seafood Stew"

Elegant Fish and Seafood Stew

Elegant Fish and Seafood Stew

YIELD Makes 6 servings
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INGREDIENTS

3	tablespoons vegetable oil
1	leek, sliced
1	medium green bell pepper, coarsely chopped
2	stalks celery, sliced
1	medium carrot, chopped
2	cloves garlic, minced
3	cups Fish Stock (recipe) or chicken broth
1	can (14-1/2 ounces) tomatoes, cut-up and undrained
1	teaspoon Worcestershire sauce
1/2	teaspoon dried thyme
1/4	teaspoon dried marjoram
1	bay leaf
1/4	teaspoon salt (optional)
1/8	teaspoon black pepper
6	hard-shell clams, scrubbed and soaked
8	ounces fish fillets, such as red snapper, halibut or cod, skinned and cut into 1-inch pieces
8	ounces medium raw shrimp, peeled and deveined
6	to 8 ounces cooked crabmeat,* cleaned
Toasted French bread slices (optional)

*Cooked crab legs can be purchased for this recipe, if desired. One pound of legs will yield about 8 ounces of cooked crabmeat.

PREPARATION:

Heat oil in Dutch oven or large saucepan over medium heat. Cook and stir leek, bell pepper, celery, carrot and garlic 8 minutes or until vegetables are crisp-tender.
Add Fish Stock, tomatoes with juice, Worcestershire, thyme, marjoram, bay leaf, salt, if desired, and black pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes.
Add clams, fish, shrimp and crabmeat to vegetable mixture. Bring to a boil over high heat. Reduce heat to medium-low; cook about 8 minutes or until clams open and fish and shrimp are opaque. Discard bay leaf.
Serve stew in bowls (1 clam per serving) with toasted French bread slices, if desired.

This recipe appears in: Northeastern

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