Friday, 24th November 2017
RECIPES Article
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This Month's Magazine
This monthís recipe is SEA FOOD STEW

This month’s recipe is SEA FOOD STEW

It’s time to consider a good seafood meal.

Now that summer has ended, there is a fair selection of fresh fish available. This is a particularly nice and appetizing Italian seafood stew, which served with a warm loaf of fresh bread, will make a satisfying meal that beats many fish soups and stews.

INGREDIENTS

  • 3/4 cup butter 
  • 2 onions, chopped 
  • 2 cloves garlic, minced 
  • 1 bunch fresh parsley, chopped 
  • 2 (14.5 ounce) cans stewed tomatoes 
  • 2 (14.5 ounce) cans chicken broth 
  • 2 bay leaves 
  • 1 tablespoon dried basil 
  • 1/2 teaspoon dried thyme 
  • 1/2 teaspoon dried oregano 
  • 1 cup water 
  • 1 1/2 cups white wine 
  • 1 1/2 pounds large shrimp - peeled and deveined 
  • 1 1/2 pounds bay scallops 
  • 18 small clams 
  • 18 mussels, cleaned and de-bearded 
  • 1 1/2 cups crabmeat 
  • 1 1/2 pounds cod fillets, cubed


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DIRECTIONS

  1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. 
  2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes. 
  3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.
  4. Ladle soup into bowls and serve with warm, crusty bread!



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