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Seafood Stew with Red Pepper Pesto Recipe

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This recipe for Seafood Stew with Red Pepper Pesto is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14 oz) Can Italian Peeled Tomatoes
1/4 tsp. Fennel Seeds
1 Tbls. Olive Oil
2 Medium Leeks, Tender Green Only, Finely Chopped
1 Medium Onion, Finely Chopped
4 Cloves Garlic, 3 Minced 1 Peeled
3 c. Fish Stock or 1 1/2 c. Clam Juice plus 1 1/2 c. Water
1 c. Dry White Wine
1/2 tsp. Dry Thyme
1 Bay Leaf
Salt & Pepper
12 Medium Mussels, Scrubbed and debearded
1/2 lbs. Sea Scallops
1/2 lbs. Shrimp, Cleaned
1/4 c. Red Pepper Pesto
Directions:
Directions:
In food processor, puree tomato and liquid. Grind fennel in mortor or finely chop. Heat olive oil in saucepan. Add leeks and onions and finely chopped garlic, cover and cook over moderate heat stirring until tender (10 minutes). Stir in pureed tomatoes, fish stock, wine, thyme, ground fennel, bay leaf, and 1/4 tsp salt. Simmer 20 minutes.

Preheat broiler. Toast bread slices until golden and crisp. Let cool slightly, then rub each side with the whole garlic.

Add mussels to the saucepan. Cover and cook over moderate heat until they begin to open (3 minutes). Season with salt and pepper. Ladle into soup bowls with croutons and red pepper pesto.

 

 

 

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