A healthy alternative to meat stews. This simple shellfish stew is quick and easy to make.
This recipe serves: 4
2 tablespoons olive oil
1 onion, finely chopped
2 large Yukon gold potatoes cut into 2-inch cubes
2 stalks celery, finely chopped
2 cloves garlic, minced
salt to taste
freshly ground black pepper
1 teaspoon minced, fresh thyme or 1 teaspoon dried
3 bay leaves
1/2 cup white wine
1 28-ounce can diced tomatoes, drained
2 cups fish stock or clam juice
1 dozen littleneck or cherrystone clams
12 medium shrimp, peeled and deveined
1 pound mussels, scrubbed
3/4 lb sea scallops
3 Tablespoons fresh cilantro leaves, coarsely chopped
1. Heat the olive oil in a soup pot over medium heat. Add the onion, celery, potatoes (parboiled or microwaved) and garlic, salt, and pepper to taste and cook until the vegetables begin to soften about 5 minutes.
2. Add the thyme, bay leaves and wine and bring to a boil. Cook until the wine is almost gone.
3. Add the tomatoes and fish stock (or clam juice ) and cook for 5 minutes more.
4. Rinse the clams and add them to the pot, covered cook for 5 minutes.
5. Add mussels. Cover again and cook for 1 minute. Stir in shrimp and scallops. Cook until just translucent, 4 to 6 minutes. Remove from heat, add cilantro
6. Season with salt and pepper if needed and serve hot.
2 cup servings
Photographer Bill Brady http://bit.ly/9wFYxm
Food Stylist Brian Preston Campbell
Recipe Provided by Bill Brady http://bit.ly/9wFYxm