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Seafood Stew

chef.pierre's picture
<p><a href="http://www.flickr.com/photos/johnjoh/387766984/">Image Credit</a></p>
Ingredients
  Vegetable oil 2 Tablespoon
  Onions/3 leeks, sliced 2 , chopped
  Garlic 4 Clove (20 gm), crushed
  Fresh tomatoes 2 , peeled and diced
  Tomato paste 3 Tablespoon
  Bottled clam juice 2 Cup (32 tbs)
  Chicken bouillon 4 Cup (64 tbs)
  Salt 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Saffron 1⁄4 Teaspoon
  Thyme 1⁄2 Teaspoon
  Bay leaf 1
  Parsley sprigs 6
  Grated orange rind 1
For seafoods
  Lobster/Other shellfish, such as clams, mussels with shells, scallops, crab / shrimp / combination 2 Pound (1 piece)
  White fish fillets 2 Pound (such as sea bass, perch, cod, sole, flounder or red snapper)
  Chopped parsley 1 Tablespoon (for garnish)
Directions

MAKING
1. In a large saucepan or Dutch oven heat vegetable oil.
2. Add onions or leeks and sauté for several minutes, until translucent.
3. Stir in remaining sauce ingredients. Cook and simmer for 45 minutes.
4. In large kettle boil salted water for 10 minutes.
5. Break claws and tail from lobster, crack claws and cut tail into 1-inch chunks.
6. Discard the black vein and leave shell on meat.
7. Wash the fish and cut into 2-inch pieces.
8. To the boiling sauce add lobster and firm-fleshed fish (sea bass, perch, etc.).
9. Boil over high for 5 minutes.
10. Add tender-fleshed fish, such as clams, scallops, sole, or cod.
11. Cook for 5 minutes.
12. Drain out seafoods immediately after its cooked and keep warm in a platter.
13. Boil the liquid for 10 minutes until reduced.
14. Strain liquid through coarse sieve into tureen. Mash some of the vegetables.

SERVING
15. Garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Seafood
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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