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Fresh Seafood Stew

Addison's picture
Here’s a Mediterranean meal in one pot that promises to please all seafood lovers. It’s a treasure trove of flavor with clams and red snapper fillets.
Ingredients
  Uncooked clams in shells 3 Pound
  Water 6 Cup (96 tbs)
  White vinegar 1⁄3 Cup (5.33 tbs)
  Onion 1 Cup (16 tbs), chopped (1 large sized)
  Chicken broth 1 Cup (16 tbs)
  Dry white wine/Chicken broth 1⁄2 Cup (8 tbs)
  Tomato paste 1 Tablespoon
  Chopped oregano/1/2 teaspoon dried oregano leaves 2 Tablespoon (fresh)
  Fennel seed 1 Teaspoon
  Saffron threads 1⁄8 Teaspoon (if desired)
  Ground red pepper 1⁄8 Teaspoon (cayenne)
  Tomatoes 2 Cup (32 tbs), chopped (2 large sized)
  Red snapper/White fish fillets 1 Pound, cut into 2-inch pieces
  Cooked white rice 3 Cup (48 tbs)
  Chopped parsley 2 Tablespoon (fresh)
  Grated lemon peel 2 Teaspoon
Directions

1. Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and vinegar; let stand 30 minutes; drain. Scrub clams in cold water.
2. Cook onion, broth, wine, tomato paste, oregano, fennel seed, saffron, red pepper and tomatoes in Dutch oven over medium heat about 10 minutes, stirring occasionally, until onion is tender.
3. Stir in clams and fish. Cover and cook 5 minutes. Stir in rice. Cover and cook about 3 minutes, removing clams as they open, until all clams have opened. Discard any unopened clams. Return clams to stew. Mix parsley and lemon peel; sprinkle over stew.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Feel: 
Meaty, Rich
Method: 
Stir Fried
Interest: 
Holiday, Kids
Ingredient: 
Chicken, Fish, Vegetable
Preparation Time: 
40 Minutes
Cook Time: 
60 Minutes
Ready In: 
100 Minutes
Servings: 
4

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4.375
Average: 4.4 (2 votes)

1 Comment

shantihhh's picture
lovely fresh seafood-can it get any better?