Fresh Seafood Stew
|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|
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.