Elegant Fish and Seafood Stew
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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) | |
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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