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Summer Seafood Stew

    1/4 cup olive oil
    5 cups chopped onions
    3 tablespoons minced garlic
    2 (28 oz.) cans diced tomatoes in juice
    3 cups dry white wine
    3 (8 oz.) bottles clam juice
    3/4 cup tomato paste
    3 bay leaves
    2 tablespoons chopped fresh thyme
    2 1/2 teaspoons grated orange peel
    2 1/2 teaspoons fennel seeds, crushed
    3/4 teaspoon dried crushed red pepper
    24 littleneck clams, scrubbed
    2 3/4 pounds cod or snapper fillets, cut into 2-inch pieces
    1 1/2 pounds uncooked large shrimp, peeled, deveined
    1 pound bay scallops
    Chopped fresh basil

  Heat oil in a heavy 10m quart pot over medium heat. Add onions and
 garlic and saute 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.

  Add clams to cooking liquid. Cover pot and cook until clams open,
 about 10 minutes (discard any clams that do not open). Add fish,
 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. Makes 12 servings.