Seafood Stew
Description
If lean fresh fish is available, use it in place of the frozen. If you can get clams in the shell, use 12 to 16 clams in place of the canned clams.
Ingredients
1 1/2 lbs. frozen cod, perch, sole or walleye fillets
2 Tbsp. each oil and butter or margarine
1 1/2 cups sliced onions
2 cloves garlic, minced or pressed
1 can (1 lb. 12 oz.) Italian plum tomatoes
1 cup dry white wine or chicken broth
1 cup water
2 Tbsp chopped parsley
1 1/2 tsp. each dried basil leaves and salt
1/2 tsp. dried oregano leaves
1 lb. shelled, uncooked shrimp, fresh or frozen, thawed
1 can (8 oz.) minced clams, undrained
5 to 6 cups cooked white, brown or wild rice
2 Tbsp butter or margarine
2 Tbsp. each oil and butter or margarine
1 1/2 cups sliced onions
2 cloves garlic, minced or pressed
1 can (1 lb. 12 oz.) Italian plum tomatoes
1 cup dry white wine or chicken broth
1 cup water
2 Tbsp chopped parsley
1 1/2 tsp. each dried basil leaves and salt
1/2 tsp. dried oregano leaves
1 lb. shelled, uncooked shrimp, fresh or frozen, thawed
1 can (8 oz.) minced clams, undrained
5 to 6 cups cooked white, brown or wild rice
2 Tbsp butter or margarine
Methods/steps
Thaw fish
Cut into 1-inch chunks
Heat oil, butter, onions and garlic
in heavy skillet
Saute about 2 min
or until onion is soft
Add tomatoes, wine
water, parsley, basil, salt and oregano
Cover
and simmer 30 min
Remove cover
Add chunked
fish
Simmer 10 min
longer or until fish is cooked through (it should
flake easily) but not overcooked
Add shrimp and clams
Simmer 5 min
longer
To serve, spoon hot rice into large, shallow soup dishes
Ladle fish mixture over top
Top each serving with a little piece of butter
Cut into 1-inch chunks
Heat oil, butter, onions and garlic
in heavy skillet
Saute about 2 min
or until onion is soft
Add tomatoes, wine
water, parsley, basil, salt and oregano
Cover
and simmer 30 min
Remove cover
Add chunked
fish
Simmer 10 min
longer or until fish is cooked through (it should
flake easily) but not overcooked
Add shrimp and clams
Simmer 5 min
longer
To serve, spoon hot rice into large, shallow soup dishes
Ladle fish mixture over top
Top each serving with a little piece of butter
Additional Tips
If lean fresh fish is available, use it in place of the frozen. If you can get clams in the shell, use 12 to 16 clams in place of the canned clams.
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