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

Seafood Stew Recipe

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

Kimberly Holton
Added: Saturday, October 6, 2007


1/4 c. olive oil
1 1/4 c. chopped onion
2 T. chopped garlic
4 t. dried oregano
1 1/2 t fennel seeds
2 1/2 c. crushed tomatoes w/puree
2 1/2 c. bottled clam juice
1 c. dry white wine
2 6 1/2 oz. cans chopped clams, drained, liquid reserved
1 lb. uncooked large shrimp
1 6 oz. can crabmeat, drained
1/2 c. chopped fresh basil

Heat olive oil in large pot over medium heat. Add onion, garlic, oregano and fennel seeds and saute till onion is tender, 8 minutes.
Add tomatoes, clam juice, wine and liquid reserved from clams. Increase heat and boil till slightly thickened, 15 minutes.
Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes.
Mix in fresh basil and simmer till shrimp are opaque. Season with cayenne pepper, salt and pepper.

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