"The belly rules the mind."--Spanish Proverb

Seafood Stew Recipe

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

Contributor:  
Contributor:  
Ellen Baker
Added: Sunday, June 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c olive oil
1 1/2 c. chopped onion
2 T chopped garlic
4 T dried oregano
1 1/2 t. fennel seeds
2 1/2 c. crushed tomatoes with added puree
2 1/2 c. bottled clam juice
1 c. dry white wine
2 6 1/2 oz. c. chopped clams drained, liquid reserved
1 lb. uncooked large shrimp, peeled and deveined
1 6 oz. can crabmeat, drained
1/2 c. choped fresh basil
Cayenne pepper

Directions:
Directions:
Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel sees and saute until onion is tender, about 8 mins. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until stlghtly thickened, about 15 mins. Mix in fresh basil and simmer until shrip are just opaque in center, about 2 minutes longer. Season with salt and pepper.

Personal Notes:
Personal Notes:
I like to omit the fennel.

 

 

 

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