Seafood Stew with Cabbage and Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This savory, French-inspired dish is also delicious made with mussels instead of, or in addition to, the clams. Either way, it's good with crusty bread to soak up the broth, and a glass of spicy white wine. Ingredients:
1 1/2 cups bottled clam juice |
1 cup chopped onion |
1/2 cup riesling wine |
1 tablespoon minced garlic |
1 tablespoon minced fresh thyme or 1 teaspoon dried |
12 clams, scrubbed |
10 ounces orange roughy fillets, cut into 1-inch pieces |
6 large uncooked shrimp, peeled, deveined |
6 large sea scallops |
1/3 cup whipping cream |
3 tablespoons unsalted butter |
4 cups thinly sliced green cabbage (about 1/2 medium head) |
1 large carrot, peeled, grated |
Directions:
1. Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes. Add clams. Cover and cook until clams open, about 6 minutes. Using tongs, transfer clams to bowl. Discard any clams that do not open. Add fish, shrimp and scallops to Dutch oven and simmer until seafood is just cooked through, about 3 minutes. Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams. Add cream and boil until liquid is reduced to 3/4 cup, about 25 minutes.
2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add cabbage and carrot and sauté until cabbage wilts, about 4 minutes.
3. Return shellfish mixture to Dutch oven and stir to heat through. Divide cabbage mixture between 2 shallow soup bowls. Ladle shellfish stew over.
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