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California Shellfish Stew

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Ingredients
  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
  Bay leaf 1
  Salt To Taste
  Freshly ground black pepper To Taste
  Red pepper flakes To Taste
  Mussels 8
  Clams 8 Small
  Shrimps 8 Large, peeled and deveined
  Bay scallops 3⁄4 Pound
  Chopped italian parsley 1 Cup (16 tbs)
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Interest: 
Gourmet

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