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Elegant Fish and Seafood Stew


Elegant Fish and Seafood Stew

Elegant Fish and Seafood Stew

Yield

Makes 6 servings

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 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

  1. 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.
  2. 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.
  3. 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.
  4. Serve stew in bowls (1 clam per serving) with toasted French bread slices, if desired.

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