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Seattle Seafood Stew
MyCookbook Recipe Database
MyCookbook Member: ashley
Recipe Category: Seafood
Recipe Preparation Level: moderate
1/2 cup olive oil
3 medium cloves garlic, minced
1 cup each, onion, celery, fennel, finely chopped
4 cups chicken stock
2 cups dry white wine
1 cup clam juice
2 15-oz cans diced tomatoes, undrained
1 T tomato paste
1 t pepper
1 t each, saffron threads, fennel seed, crushed
1/2 t thyme
1/4 t dried red pepper flakes, crushed
1 pound clams
1 pound mussels
1 pound large shrimp
1 pound firm fish (cod, snapper, sea bass)
1 T Pernod (optional)
1/2 cup parsley, minced
1. In a heavy 8-quart pot, combine oil, garlic, onion, celery and fennel. Saute until softened, about 7 minutes. Add chicken stock, wine, clam juice, tomatoes, tomato paste, pepper, saffron, fennel seed, thyme and red pepper flakes. Simmer 45 minutes.
2. clean clams and debeard mussels. Discard any open shells which do not close when tapped. Shell and devein shrimp. cut fish into 1-inch pieces.
3. In a heavy saucepan, place clams in 2 inches of water. cover and cook over high heat 5 minutes. Add mussels to pan; cover and cook 3 minutes more. Discard any unopened shells. Add clams and mussels to large pot. Strain cooking liquid and add to pot along with shrimp, fish, Pernod and parsley. Simmer 5 minutes longer until shrimp is pink and fish is opaque. Serve immediately.
Note: Prepare the broth earlier in the day, then cook the seafood just before serving. Don't forget a loaf of warm crusty bread for soaking up the flavorful broth.
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