French Country Shellfish Stew |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I haven't tried this yet, but it sure sound yummy. Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
2 stalks celery, finely chopped |
1 red pepper, finely chopped |
2 garlic cloves, minced |
salt |
fresh ground black pepper |
1 orange, zest of |
1 teaspoon thyme (fresh or dry) |
1 bay leaf |
1/2 cup white wine |
1 (28 ounce) can diced tomatoes, drained |
2 cups fish stock or 2 cups clam juice |
1 dozen clam (littleneck or cherrystone) |
12 medium shrimp, peeled and deveined |
2 lbs mussels, scrubbed |
2 tablespoons fresh parsley, coarsely chopped |
Directions:
1. Heat the olive oil in a soup pot over medium heat. Add the onion, celery, red pepper and garlic, season lightly with salt and pepper and cook until the vegetables begin to soften, about 5 minutes.
2. Add the orange zest, thyme, bay leaf and wine and bring to a boil. Cook until the wine is almost gone.
3. Add the tomatoes and fish stock (or clam juice or chicken broth) and cook for 5 minutes more. (This can be made in advance and stored in the refrigerator for up to 3 days.).
4. Rinse the clams and add them to the pot, cover with a lid or foil and cook for 5 minutes.
5. Remove the cover and add the mussels. Cover again and cook for 1 minute. Remove the cover, add the shrimp and cook until the shrimp are just cooked, about 2 minutes more.
6. Season with salt and pepper if needed and serve hot.
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