"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seafood Stew Recipe

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This recipe for Seafood Stew, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, October 2, 2008


1/4 c olive oil
1&1/4 c chopped onion
2 T garlic
4 t dried oregano
1&1/2 t fennel seeds
2&1/2 c chopped tomatoes
2&1/2 c bottled clam juice
1 c white wine
2 6&1/2 cans chopped clams
1 lb uncooked
1-6oz can crab meat
1/2 c chopped fresh basil
1/4 t cayenne

Heat oil add onion, garlic, oregano & fennel. Saute' about 8 minutes, then add tomato, clam juice, wine and increase heat. Cook until slightly thickened, about 15 minutes. Add seafood & simmer until hot. Then add basil, cayenne, pepper and salt. Serve with crusty french bread.




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