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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 68 |
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Seafood Stew, w/shell fish, shrimp, King Crab, semi clear broth, can serve over pasta. Ingredients:
1/3 cup olive oil |
1 tbsp anchovy paste |
7 crushed garlic cloves |
1 med onion coursely chopped |
3 stalks celery chopped |
1 14.5 oz can chicken broth |
1 cup white wine |
1 large can crushed tomatoes 28 to 32 oz |
1 sm can tomato sause 6 to 12 oz |
1 bay leaf |
1 tsp thyme |
1 tbsp sweet basil |
1 small bunch fresh italian parsley, about 1 cup |
1 lb white firm fish cut into 1 inch cubes |
1 lb large shrimp, cleaned and pealed |
1 lb king crab legs craked and cut to fit bowls |
2 lbs small neck clams scrubbed |
1 lb large scallopes cut into quarters |
salt and pepper to taste |
to spice up use cayenne pepper to taste |
Directions:
1. In a large, heavy 4 qt pot over medium heat: add olive oil anchove paste, garlic, bay leaf and sweet basil. after anchove paste desolves
2. add celery, onions, an saute until clear. Add wine and chicken broth
3. bring to slow boil 1 to 2 min. then add tomatoes, thyme and parsley
4. bring to slow boil again. add salt and pepper to taste, you may add
5. cayanne pepper at this time to spice it up. Add white firm fish cubes, simmer 5 minuites then add remainder of all seafood. cover and let simmer about 5 to 7 min. Gently mix or shake pot to mix. when clams are open time to serve. add French bread for dipping and enjoy.
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