Summer Seafood Stew
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 1/4 cup olive oil
- 3 tablespoons minced garlic
- 3 bay leaves
- 5 cups chopped onions
- chopped fresh basil
- 3 cups dry white wine
- 1 pound bay scallops
- 2 tablespoons chopped fresh thyme
- 3/4 teaspoon dried crushed red pepper
- 24 littleneck clams, scrubbed
- 1 1/2 pounds uncooked large shrimp, peeled, deveined
- Carbohydrate 21 g(7%)
- Cholesterol 134 mg(45%)
- Fat 7 g(11%)
- Fiber 5 g(20%)
- Protein 42 g(84%)
- Saturated Fat 1 g(6%)
- Sodium 1265 mg(53%)
- Calories 350
Preparation Heat oil in heavy 8- to 10-quart pot over medium heat. Add onions and garlic and sauté until onions are tender, about 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before continuing.) Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper. Ladle stew into bowls. Sprinkle with basil and serve
Preparation Heat oil in heavy 8- to 10-quart pot over medium heat. Add onions and garlic and sauté until onions are tender, about 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before continuing.) Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper. Ladle stew into bowls. Sprinkle with basil and serve
