Ingredients: |
Ingredients: 4 tbsp best quality olive oil
2 cups finely chopped yellow onions
2 red peppers and 1 green pepper, stemmed, seeded and coarsely diced
6-8 garlic cloves, peeled and finely chopped
2 cups fish stock
2 cups zinfandel wine
1 can peeled plum tomatoes, drained
1 1/2 tbsp dried basil
1 tsp dried thyme
1 bay leaf
salt and freshly ground black pepper to taste
red pepper flakes, to taste
8 mussels
8 small clams
8 large shrimp
3/4lb bay scallops
1 cup chopped italian parsley
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Directions: |
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 mins. add fish stock, zinfandel and tomatoes and raise the heat. stir in the basil, thyme, and bay leaves and season to taste with salt and pepper and red pepper flakes. Bring the soup to a boil, reduce heat and simmer, partially covered, for 30 mins. stir occasionally, crushing the tomatoes with a stirring spoon. taste and correct seasoning. scrub mussels and clams well and debeard mussels. place them in the bottom of a heavy kettle, add inch of water, cover, and set over high heat. as they steam open, remove them one by one with slotted spoon and set aside. rinse the shrimps and scallops and pat dry. freeze the shellfish juices for your next batch of fishstock. 5 mins before serving stew, bring tomato wine mixture to a boil. drop in shrimps and scallops, then clams and mussels in their shells. add parsley, stir well, and remove from heat. let stand, covered, for 1 minute. ladle the stew into heated bowls, dividing the seafood equally, and serve immedietly. |
This recipe for California Shellfish Stew is from