Mixed Seafood Stew
|Vegetable oil||2 Tablespoon (Sauce)|
|Onions/3 leeks liced||2 , chopped|
|Garlic||4 Clove (20 gm), crushed (Sauce)|
|Tomatoes||2 , peeled (Sauce)|
|Tomato paste||3 Tablespoon (Sauce)|
|Clam juice||2 Cup (32 tbs)|
|Chicken bouillon||4 Cup (64 tbs)|
|Salt||1 Tablespoon (Sauce)|
|Pepper||1⁄8 Teaspoon (Sauce)|
|Saffron||1⁄4 Teaspoon (Sauce)|
|Thyme||1⁄2 Teaspoon (Sauce)|
|Bay leaf||1 (Sauce)|
|Parsley sprigs||6 (Sauce)|
|Grated orange rind||1 Tablespoon|
|Seafood||1 Cup (16 tbs)|
|Lobster/Other shellfish clams, mussels with shells, scallops, crab, shrimp||2 Pound|
|Assorted whitefish fillets||2 Pound (Such As Sea Bass, Perch, Cod, Sole, Flounder, Red Snapper)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Heat oil in large saucepan or Dutch oven; saute onions several minutes, until translucent.
Add remaining sauce ingredients; simmer 45 minutes.
Cook lobster. (Place in large kettle of boiling salted water 10 minutes.)
Break claws and tail from body; crack claws.
Cut tail into 1-inch chunks.
Remove black vein from tail pieces; leave shell on meat.
Wash fish fillets; cut into 2-inch pieces.
Add lobster and firm-fleshed fish (sea bass, perch, etc.) to boiling sauce; cook 5 minutes.
Add tender-fleshed fish, such as clams, scallops, sole, or cod; cook 5 minutes.
Lift seafoods out as soon as cooked; keep warm in soup tureen or platter.
Boil liquid 10 minutes to reduce; strain through coarse sieve into tureen.
Mash through some of vegetables.
Garnish with parsley.