California Shellfish Stew
|Olive oil||4 Tablespoon (Best Quality)|
|Finely chopped yellow onions||2 Cup (32 tbs)|
|Red peppers||2 , stemmed, seeded and coarsely diced|
|Green pepper||1 , stemmed, seeded and coarsely diced|
|Garlic||8 Clove (40 gm), peeled and finely chopped|
|Fish stock||2 Cup (32 tbs)|
|Zinfandel wine||2 Cup (32 tbs)|
|Canned peeled plum tomatoes||35 Ounce, drained (One 2 Pounds, 3 Ounces Size Can)|
|Dried basil||1 1⁄2 Tablespoon|
|Dried thyme||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Red pepper flakes||To Taste|
|Shrimps||8 Large, peeled and deveined|
|Bay scallops||3⁄4 Pound|
|Chopped italian parsley||1 Cup (16 tbs)|
Heat the oil in a large soup kettle.
Add the onions, peppers and garlic and cook over low heat, covered, until vegetables are tender, about 25 minutes.
Add fish stock, zinfandel and tomatoes and raise the heat.
Stir in the basil, thyme and bay leaf, and season to taste with salt, pepper and red pepper flakes.
Bring the soup to a boil, reduce heat and simmer, partially covered, for 30 minutes.
Stir occasionally, crushing the tomatoes with the stirring spoon.
Taste and correct seasoning.
Scrub the mussels and clams well and debeard the mussels.
Place them in the bottom of a heavy kettle, add an inch of water, cover, and set over high heat.
As they steam open, remove them one by one with a slotted spoon and reserve.
Rinse the shrimps and scallops and pat dry.
Freeze the shellfish juices for your next batch of fish stock.
At 5 minutes before serving the stew, bring the tomato and wine mixture to a boil.
Drop in shrimps and scallops, then clams and mussels in their shells.
Add the parsley, stir well, and remove from heat.
Let stand, covered, for 1 minute.
Ladle the stew into heated bowls, dividing the seafood equally