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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A very tasty fish stew. This is the original recipe but my husband is allergic to shrimp so I prepare it with scallops or fish with the same delicious results. I also add about 1 teaspoon of crushed red pepper for a bit more spiciness.....which is how we like it. I have also served this over angel hair pasta. Ingredients:
1/4 cup olive oil |
1 1/4 cups chopped onions |
2 tablespoons chopped garlic |
4 teaspoons dried oregano |
1 1/2 teaspoons fennel seeds |
2 1/2 cups bottled clam juice |
2 1/2 cups crushed tomatoes, with added puree |
1 cup dry white wine |
2 (6 1/2 ounce) cans chopped clams, drained, and liquid reserved |
1 lb uncooked large shrimp, peeled and deveined |
1 (6 ounce) can crabmeat, drained |
1/2 cup chopped basil |
cayenne pepper, to taste |
salt, to taste |
black pepper, to taste |
1 teaspoon crushed red pepper flakes (optional) |
Directions:
1. Heat oil in large pot over medium heat.
2. Add onion, garlic, oregano and fennell seeds and saute' till onion is tender (about 8 minutes).
3. Add tomatoes, clam juice, wine and liquid reserved from clams.
4. Increase heat and boil till slightly thickened (about 15 minutes).
5. Add clams, shrimp and crabmeat.
6. Reduce heat and simmer till shrimp are just opaque in center (about 2 minutes).
7. Season to taste with salt and pepper.
8. A teaspoon of red pepper flakes (which is optional) will add a nice spiciness to the stew.
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