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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Another great recipe from KMG Ingredients:
2 tablespoons extra virgin olive oil |
1 medium leek, sliced thin |
1/2 fennel bulb, sliced thin |
2 garlic cloves, chopped fine |
1/2 white onion, chopped fine |
1 pinch saffron |
1 cup dry white wine |
28 ounces stewed tomatoes, pureed |
salt |
12 littleneck clams, cleaned |
1/2 lb white fish fillet, cut into medium-sized pieces (snapper or halibut) |
12 raw shrimp, peeled and de-vained |
1/2 lemon, juice of |
4 tablespoons fresh basil leaves, sliced in thin strips (chiffonade) |
Directions:
1. In a large pot, heat the olive oil.
2. Add the vegetables and the saffron.
3. Cook over medium heat until vegetables are soft and the onions are translucent.
4. Add the white wine and reduce until about half. Add the clams, fish, shrimp and mussels and simmer until the clams open up and the fish is cook through.
5. Turn off heat and add lemon juice.
6. Divide seafood into four bowls and add broth.
7. Garnish with basil. Serve with crusty fresh bread.
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