Elegant Fish and Seafood Stew
Source of Recipe
Recipe Institute
Elegant Fish and Seafood Stew
Makes 6 servings
Ingredients
3 tablespoons vegetable oil
1 leek, sliced
1 medium green bell pepper, coarsely chopped
2 ribs celery, sliced
1 medium carrot, chopped
2 cloves garlic, minced
3 cups Fish Stock (recipe follows) or chicken broth
1 can (14-1/2 ounces) tomatoes, cut-up and undrained
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1 bay leaf
1/4 teaspoon salt (optional)
1/8 teaspoon black pepper
6 hard-shell clams, scrubbed and soaked
8 ounces fish fillets, such as red snapper, halibut or cod, skinned and cut into 1-inch pieces
8 ounces medium raw shrimp, peeled and deveined
6 to 8 ounces cooked crabmeat,* cleaned
Toasted French bread slices (optional)
*Cooked crab legs can be purchased for this recipe, if desired. One pound of legs will yield about 8 ounces of cooked crabmeat.
1. Heat oil in Dutch oven or large saucepan over medium heat. Cook and stir leek, bell pepper, celery, carrot and garlic 8 minutes or until vegetables are crisp-tender.
2. Add Fish Stock, tomatoes with juice, Worcestershire, thyme, marjoram, bay leaf, salt, if desired, and black pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes.
3. Add clams, fish, shrimp and crabmeat to vegetable mixture. Bring to a boil over high heat. Reduce heat to medium-low; cook about 8 minutes or until clams open and fish and shrimp are opaque. Discard bay leaf.
4. Serve stew in bowls (1 clam per serving) with toasted French bread slices, if desired.
Fish Stock
Makes about 10 cups stock
Ingredients
1-3/4 pounds fish skeletons and heads from lean fish, such as red snapper, cod, halibut or flounder
2 medium onions
3 ribs celery, cut into 2-inch pieces
10 cups cold water
2 slices lemon
3/4 teaspoon dried thyme leaves, crushed
8 black peppercorns
1 Herb Bouquet*
*Use any combination of herbs and spices, such as parsley stems, thyme sprigs, peppercorns, whole cloves, bay leaves and garlic cloves for Herb Bouquet. Wrap small bundles in cheesecloth or tie with string.
1. Rinse fish; cut out gills and discard.
2. Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
3. In stockpot or Dutch oven combine fish skeletons and heads, onions and celery. Add water, lemon, thyme, peppercorns and Herb Bouquet. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.
4. Remove stock from heat and cool slightly. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing all bones, vegetables and seasonings; discard.
5. Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.
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