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Steve2 in LA

I'm ashamed how ridiculously simple this is but try it for yourself . . .


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Joined: Feb 7, 2006

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Posted to Thread #19654 at 10:50 pm on Dec 25, 2010

Seafood Stew with Tomatoes and Fresh Herbs
originally from Bon Appetit, April 2006 |

6 Tbsp EXTRA VIRGIN OLIVE OIL
3 cups thinly sliced ONIONS
1½ large FRESH FENNEL BULBS, trimmed, halved, thinly sliced
4 large GARLIC CLOVES, minced
½ tsp DRIED CRUSHED RED PEPPER
1 28 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 15-16 oz can CRUSHED TOMATOES WITH ADDED PUREE
1½ cups DRY WHITE WINE
3 8oz bottles (or more) CLAM JUICE (I use homemade lobster or shrimp stock if I have it)
1½lb HALIBUT FILLETS, cut into 1” pieces
1½lb UNCOOKED LARGE SHRIMP, peeled, deveined
1½lbs MUSSELS, scrubbed, debearded
1½lbs SMALL CLAMS, scrubbed
¾ cup chopped FRESH ITALIAN PARSLEY, divided
1 Tbsp chopped FRESH TARRAGON

Heat oil in large wide pot over medium high heat. Add onions, fennel, garlic and crushed red pepper. Sauté until onions are tender, about 10 minutes.

Add all crushed tomatoes, cook 5 minutes. Add wine and cook 8 minutes. Add 3 bottles clam juice and bring to boil. Reduce heat to medium; simmer until slightly thickened, about 15 minutes.

Add halibut, shrimp, mussels, clams, half of parsley and tarragon. Cover; simmer until halibut and shrimp are just opaque in center and mussels and clams open, about 7 minutes.

Thin with more clam juice, if desired. Season with salt and pepper. Transfer to large bowl (discard any unopened shellfish). Sprinkle with remaining parsley.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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