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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A delightful stew full of a variety of critters from the sea. It is good and good for you. Enjoy! Ingredients:
1 cup bottled clam juice |
4 cloves garlic (2 smashed, 2 minced) |
1 lb. small cherrystone clams |
2 tbsp. e-v olive oil |
1 onion, thinly sliced |
8 ozs. squid, cleaned and cut into 1/2 -thick rings |
1/2 cup dry white wine |
1/3 cup red wine vinegar, plus more to taste |
1 14 oz. can diced tomatoes |
2 lb firm white-fleshed fish fillet, such as halibut, skinned and cut into 1 chunks |
8 oz. medium shrimp, peeled and deveined |
4 tbsp. chopped fresh parsley, divided |
2 tbsp. fine dry breadcrumbs |
freshly ground pepper, to taste |
Directions:
1. Bring clam juice and smashed garlic to a simmer in a large pot. Add clams and cook, covered until open, 3-5 minutes. Discard garlic; remove clams from pot, discarding any that did not open. Using a fine-mesh sieve lined with cheesecloth, strain broth into a bowl; set aside. Wipe out the pot.
2. Add 1 Tbsp. oil to the pot and heat over medium-low heat. Add onion and minced garlic and cook, stirring until softened, 5-7 minutes. Increase heat to high; add squid and cook stirring, until squid turns opaque, about 1 minute. add wine and vinegar; cool, stirring occasionally, until the liquid is reduced by half, 5-7 minutes.
3. Add tomatoes and the reserved clam broth. Reduce heat to low, cover and simmer until the squid is tender, 18-20 minutes.
4. Just before serving, add fish and shrimp to the simmering stew and cook, covered, just until the fish is opaque in the center, 3-5 minutes. Stir in the reserved clams and heat through, about 1 minute. With a slotted spoon, remove solids to a bowl and cover to keep warm. Stir in 3 Tbsp. parsley, breadcrumbs and the remaining oil into the sauce. Simmer until the sauce thickens to the consistancy of heavy cream, 1-2 minutes. Adjust seasoning with pepper and vinegar. Return the solids to the sauce. Serve immediately, garnished with the remaining 1 Tbsp. parsley.
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