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Mixed Seafood Stew

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Ingredients
  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)
Directions

Heat oil in large saucepan or Dutch oven; saute onions several minutes, until translucent.
Add remaining sauce ingredients; simmer 45 minutes.
Prepare seafoods.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Seafood
Servings: 
20

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