Yield: 4 Servings
|¼ cup||Virgin olive oil|
|1 large||Onion; chopped|
|4 \N||Cloves garlic; minced|
|¼ cup||Caribe (crushed N. New Mexico hot red chile)|
|4 larges||Red-ripe tomatoes; peeled; coarsely chopped|
|1 can||(6-oz) tomato paste|
|½ cup||Burgundy or dry red wine|
|2 teaspoons||Fresh minced rosemary -or-|
|1 teaspoon||Dried leaf rosemary|
|1 tablespoon||Fresh minced thyme|
|2 \N||Bay leaves|
|2 tablespoons||Fresh minced basil|
|1 tablespoon||Fresh minced oregano|
|1 teaspoon||Salt or to taste|
|1 pounds||Medium shrimp; shelled, deveined; tails left on|
|½ pounds||King or other crab legs|
|1 \N||(1-1/2 lb) lobster|
|18 \N||Bay scallops (about 1/4 lb)|
|½ pounds||Firm-fleshed white fish; like cod; in 1-inch cubes|
|12 \N||Cherrystone clams; scrubbed|
|¼ cup||Dry brandy; if desired|
Super hot and so much fun! Served with a warmed loaf of French or Italian bread and a tossed green salad, this robust seafood stew is guaranteed to 'wow' your guests. MESSY! Heat oil in a large skillet, paella pan or wok.
Add onion and garlic & cook until garlic just starts to turn golden. Add caribe, tomatoes, tomato paste, wine, herbs & salt. Cover & simmer 30 minutes, add a little water if sauce starts getting too thick. Taste & adjust seasonings. Place all seafood on top of sauce in a pretty pattern.
Cover & cook 10-15 minutes until shrimp turn pink, lobster red and clams pop open. If desired, quickly heat brandy, carefully flame and pour over just before serving. Divide among bowls (cut lobster apart) and provide bibs & lots of napkins! Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .