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Carla Hall and Clinton Kelly's Pike Place Market Seafood Stew

Seafood Stew Carla Hall Clinton Kelly
A true Northwest stew!
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
This stew has a bit of everything and will please just about everyone.
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ingredients
  • 1 bulb Fennel (chopped)
  • 1 Onion (chopped)
  • 2 cloves Garlic (sliced)
  • 2 28 ounce cans San Marzano Tomatoes
  • 2 tablespoons Tomato Paste
  • 1/2 bunch Parsley
  • leaves only (chopped)
  • 1/2 bunch Basil (leaves only - chiffonade)
  • 2 cups White Wine
  • Pinch Red Pepper Flakes
  • 1 Dozen Littleneck Clams
  • 1 pound Cod (cut into 2" pieces)
  • 2 Hardshell Crabs (cooked and cleaned)
  • 1 pound Large Shrimp (peeled and deveined)
  • 3 tablespoons Olive Oil
  • Salt and Pepper
  • crusty bread
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 bulb Fennel (chopped)
    1 Onion (chopped)
    2 cloves Garlic (sliced)
    3 tablespoons Olive Oil
    1/4 bunch Parsley (leaves only - chopped)
    In a large dutch oven over medium-high heat, add the olive oil, fennel, onion, garlic, and half of the parsley. Sauté until the onion and fennel are softened, about 8 to 10 minutes.
  • 2
    2 tablespoons Tomato Paste
    1/2 bunch Basil (leaves only - chiffonade)
    2 cups White Wine
    Pinch Red Pepper Flakes
    2 28 ounce cans San Marzano Tomatoes
    Salt and Pepper
    Add the tomato paste and stir, it in, then add the wine. Bring to a boil, then add the the san marzano tomatoes, the basil, the red pepper flakes, season with salt and pepper, and return to a boil. Cover and simmer for 20 minutes. Check seasonings, adjusting if necessary.
  • 3
    1 Dozen Littleneck Clams
    1 pound Cod (cut into 2" pieces)
    2 Hardshell Crabs (cooked and cleaned)
    1 pound Large Shrimp (peeled and deveined)
    Add the fish, the clams, and the crab, removing clams to a plate as they open. Add the shrimp, then cover, cooking until seafood finishes cooking, about 10 minutes. Remove seafood to plate as it finishes cooking. Discard any unopened clams.
  • 4
    1/4 bunch Parsley (leaves only - chopped)
    crusty bread
    To serve, add cooked seafood back to pot and spoon stew into bowls. Garnish with fresh parsley.  Serve with crusty bread.
 
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