Yolanda's Seafood Stew Supreme |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Ingredients:
18 littleneck clams |
18 mussels |
3 tablespoon(s) flour |
1/2 cup(s) water |
1/4 cup(s) extra-virgin olive oil |
2 white onions, chopped |
6 scallions, thinly sliced |
2 clove(s) garlic, chopped |
1/2 red bell pepper, chopped |
1/2 green bell pepper, chopped |
6 sprig(s) fresh thyme, bundled with butcher's twine |
2 fresh bay leaves |
2 medium tomatoes, chopped |
1/2 cup(s) fresh italian parsley, chopped |
8 cup(s) fish stock or chicken broth |
1 cup(s) dry white wine |
zest and juice of 1 lemon |
1-1/2 pound(s) andouille sausage, cut into 1/4-inch slices |
1 teaspoon(s) saffron threads |
2 pound(s) medium shrimp, peeled and deveined |
1/2 pound(s) black bass filet, skin and bones removed, cut into 1-inch cubes |
2 tablespoon(s) kosher salt |
1 tablespoon(s) freshly ground black pepper |
Directions:
1. Scrub clams and mussels; debeard the mussels. Fill sink with clams and mussels about half full with water. Dissolve 3 tablespoons flour in 1/2 cup water; add to water in sink. Allow to sit about 20 minutes. The clams and mussels will clean themselves by taking in the floured water and excreting any sand that may be inside their shells. Drain and rinse.
2. Heat oil in a heavy, preferably wide, 6-quart soup pot (or Dutch oven) over medium heat. Add onions, scallions, garlic, peppers, thyme and bay leaves; saute 4 to 5 minutes. Add tomatoes and parsley; cook 3 minutes. Add stock, wine, lemon zest and juice. Cover and simmer 20 minutes.
3. Meanwhile in a separate pan, saute the sausage until lightly browned. Drain and add sausage and saffron threads to the soup pot. Remove bay leaves and bundled thyme from pot. Add clams and mussels and simmer about 15 minutes, until shells open. Add shrimp, fish, salt and pepper; cook 5 minutes, just until seafood is cooked. Taste and adjust seasoning as needed. Serve in large bowls with garlic bread.
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