INGREDIENTS
3
tablespoons vegetable oil
1
leek, sliced
1
medium green bell pepper, coarsely chopped
2
stalks celery, sliced
1
medium carrot, chopped
2
cloves garlic, minced
3
cups Fish Stock (recipe) or chicken broth
1
can (14-1/2 ounces) tomatoes, cut-up and undrained
1
teaspoon Worcestershire sauce
1/2
teaspoon dried thyme
1/4
teaspoon dried marjoram
1
bay leaf
1/4
teaspoon salt (optional)
1/8
teaspoon black pepper
6
hard-shell clams, scrubbed and soaked
8
ounces fish fillets, such as red snapper, halibut or cod, skinned and cut into 1-inch pieces
8
ounces medium raw shrimp, peeled and deveined
6
to 8 ounces cooked crabmeat,* cleaned
Toasted French bread slices (optional)
*Cooked crab legs can be purchased for this recipe, if desired. One pound of legs will yield about 8 ounces of cooked crabmeat.
PREPARATION:
- Heat oil in Dutch oven or large saucepan over medium heat. Cook and stir leek, bell pepper, celery, carrot and garlic 8 minutes or until vegetables are crisp-tender.
- Add Fish Stock, tomatoes with juice, Worcestershire, thyme, marjoram, bay leaf, salt, if desired, and black pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes.
- Add clams, fish, shrimp and crabmeat to vegetable mixture. Bring to a boil over high heat. Reduce heat to medium-low; cook about 8 minutes or until clams open and fish and shrimp are opaque. Discard bay leaf.
- Serve stew in bowls (1 clam per serving) with toasted French bread slices, if desired.
This recipe appears in:
Northeastern
