Elegant Fish and Seafood Stew

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Elegant Fish and Seafood Stew."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/elegant-fish-and-seafood-stew-recipe.htm>  21 November 2008.

Elegant Fish and Seafood Stew Photo
Elegant Fish and Seafood Stew
Yield: Makes 6 servings
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Ingredients:
3
tablespoons vegetable oil

1
leek, sliced

1
medium green bell pepper, coarsely chopped

2
stalks celery, sliced

1
medium carrot, chopped

2
cloves garlic, minced

3
cups Fish Stock (recipe follows) or chicken broth

1
can (14-1/2 ounces) tomatoes, cut-up and undrained

1
teaspoon Worcestershire sauce

1/2
teaspoon dried thyme

1/4
teaspoon dried marjoram

1
bay leaf

1/4
teaspoon salt (optional)

1/8
teaspoon black pepper

6
hard-shell clams, scrubbed and soaked

8
ounces fish fillets, such as red snapper, halibut or cod, skinned and cut into 1-inch pieces

8
ounces medium raw shrimp, peeled and deveined

6
to 8 ounces cooked crabmeat,* cleaned

Toasted French bread slices (optional)



Preparation:
1.
Heat oil in Dutch oven or large saucepan over medium heat. Cook and stir leek, bell pepper, celery, carrot and garlic 8 minutes or until vegetables are crisp-tender.

2.
Add Fish Stock, tomatoes with juice, Worcestershire, thyme, marjoram, bay leaf, salt, if desired, and black pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes.

3.
Add clams, fish, shrimp and crabmeat to vegetable mixture. Bring to a boil over high heat. Reduce heat to medium-low; cook about 8 minutes or until clams open and fish and shrimp are opaque. Discard bay leaf.

4.
Serve stew in bowls (1 clam per serving) with toasted French bread slices, if desired.





This recipe appears in: Northeastern