Elegant Fish and Seafood Stew
Makes 6 servings
|3||tablespoons vegetable oil|
|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|
|1/4||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.
- 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.
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