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Seafood Stew

Healthycooking's picture
  Cod 1 Pound, cut into 1 1/2-inch chunks
  Cherrystone clams 12
  Olive oil 1 Tablespoon
  Chopped onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Potatoes 1 1⁄4 Pound, cut into 1/4-inch-thick slices
  Chopped celery 1 Cup (16 tbs)
  Saffron threads 1 Teaspoon (Or Less To Taste)
  Chopped fresh basil/2 teaspoons dried basil 2 Tablespoon
  Dried thyme 1 Teaspoon
  Red pepper flakes 1⁄2 Teaspoon
  Dry vermouth 1 Cup (16 tbs)
  Canned italian plum tomatoes with juice 35 Ounce (1 Can)
  Shelled lobster tail 1⁄2 Pound, cut into 1 1/2-inch chunks

1. Check the cod for any visible bones and remove. Discard any opened clams and wash the remaining clams in several changes of cold water; refrigerate until needed.
2. Heat the oil in a large pot over medium heat until hot but not smoking. Add the onions and garlic, and cook about 5 minutes, or until the onion is soft. Add the potatoes, celery, saffron, basil, thyme, red pepper flakes, vermouth and tomatoes with their liquid, breaking up the tomatoes with the back of a spoon; stir well. Bring the stew to a boil, then reduce the heat and simmer, covered, 15 minutes. Add the lobster, cod and clams and cook another 10 minutes, or until the seafood is just cooked through. Discard any clams that have not opened.

Recipe Summary

Main Dish

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