Free Recipe Sunday Night Seafood Stew
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Sunday Night Seafood Stew Recipe
8 oz Clam juice (1 bottle)
2 c Water
1 ts Dried thyme
1/4 ts Fennel seed – crushed
1 Bay leaf
3/4 lb Skinless lean white fish
(halibut, haddock, pollack,
Red snapper,
Whiting, bass, flounder,
Cod)
16 md Shrimp, mussels, or clams –
Shelled & deveined
1 md Tomato – seeded & chopped
Salt and freshly ground
Pepper – to taste
Parsley, for garnish
(optional) – finely
Chopped
Sunday Night Seafood Stew Preparation
1. In a large saucepan over high heat, combine clam juice, the water, thyme, fennel seeds, and bay leaf. Bring to a boil. 2. Reduce heat, cover, and simmer for 3 minutes. 3. Cut fish into 1-inch chunks. Add fish, shellfish, and tomatoes to broth. Gently simmer 3 to 5 minutes, until fish is opaque (mussels and clams will open and shrimp will turn pinkish and opaque). 4. Remove bay leaf; season to taste. Ladle soup into serving bowls. Garnish with parsley, if desired. Microwave Version: Combine ingredients as directed in step 1, using a 2-quart bowl. Microwave on 70% power 3 minutes. For step 3, after adding fish, shellfish, and omatoes, microwave on 70% power 3 to 5 minutes. Serve as directed in step 4. Note: If you are using frozen fish, partially defrost them, then cut into chunks – do not thaw completely. Add to broth before shellfish and simmer 3 to 5 minutes, then add shellfish and tomatoes and continue as directed in step 3. Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 (
Cooking Temperature:
Recipe Serves: 4
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