california shellfish stew
(1 RATING)
This yummy main dish soup goes great with a nice green salad for a side and plenty of crusty bread to mop up the juices.
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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 4 tablespoons best quality olive oil
- 2 cups finely chopped yellow onions
- 2 - red bell peppers,stemmed,seeded and coarsely diced
- 1 - green bell pepper,stemmed,seeded and coarsely diced
- 6 to 8 cloves garlic,peeled and finely chopped
- 2 cups fish stock
- 2 cups zinfandel*
- 1 can peeled plum tomatoes (2lb 3oz can)
- 1 1/2 tablespoons dried basil
- 1 teaspoon dried thyme
- 1 - bay leaf
- - salt and freshly ground black pepper,to taste
- pinch crushed red pepper flakes,to taste
- 8 - mussels
- 8 small littleneck or cherrystone clams
- 8 large shrimp,peeled and deveined
- 3/4 pound bay scallops
- 1 cup chopped fresh italian parsley
- * DO NOT SUBSTITUTE THE ZINFANDEL FOR ANY OTHER WINE
How To Make california shellfish stew
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Step 1Heat the oil in large heavy soup pot over low heat. Add the onion,bell peppers, and garlic and cook, covered until the vegetables are tender, about 25 minutes.
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Step 2Add the fish stock,Zinfandel, and tomatoes and raise the heat.
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Step 3Stir in the basil,thyme, and bay leaf, and season with salt,pepper and red pepper flakes.
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Step 4Bring the soup to a boil,reduce the heat and simmer, partially covered for 30 minutes. Stir occasionally,crushing tomatoes with the stirring spoon. Taste and correct the seasoning. (If you wish to complete the soup through this step the day before serving, it will keep and improve upon refrigeration.)
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Step 5Scrub the mussels and clams well and debeard the mussels. Place them in a heavy pot, add water to a depth of 1 inch,cover and set over high heat. As they steam open, remove the mussels and clams one by one with a slotted spoon and reserve. Discard any shellfish that haven't opened after 5 minutes. Freeze the shellfish juices for your next batch of fish stock.
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Step 6Rinse shrimp and scallops and pat dry.
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Step 7At 5 minutes before serving the stew, bring the tomato and wine mixture to a boil. Drop in the shrimp and scallops, then the clams,mussels in their shells. Add the parsley, stir well, and remove from the heat. Let stand,covered, for 1 minute.
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Step 8Ladle the stew into heated bowls, dividing the seafood equally and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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