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From:
Camano Island
Inn
Seafood
Stew
1/4
Cup olive oil
5
Cups chopped onions
3 Tablespoons minced garlic
56 Ounces diced tomatoes in juice
3 Cups wine sauce
24 Ounces clam juice
1 Cup tomato paste Several
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 filets, cut into
2 inch pieces
1 1/2 Pounds uncooked large shrimp, peeled & deveined
1 Pound bay scallops
Chopped
fresh basil for garnish
Heat oil
in heavy pot over medium heat. Add onions and garlic, saute
until onions are tender. Add tomatoes with juices and next 8
ingredients. Bring to boil. Reduce heat and simmer uncovered
until liquid is slightly reduced, about 45 minutes. Add clams
to pot. Cover pot until clams open, about 10 minutes. Add cod,
shrimp and scallops. Simmer until seafood is just cooked through,
about 5 minutes. Season to taste with salt and pepper. Garnish
with basil. Garnish bowls with basil. |
