Cocos shellfish stew

Yield: 4 servings

Measure Ingredient
¼ cup Olive oil
1 Onion, chopped
4 Garlic cloves, chopped
1 can (8 to 10 ounces) peeled
Whole tomatoes, with juice
Oregano, to taste
Salt, to taste
Freshly ground pepper, to
12 Razor clams. (in their
Shells), or scallops
12 Clams (in their shells)
12 Mussels (in their shells)
1 pounds Monkfish fillet, cut into
1 pounds Cleaned squid, sliced
½ pounds River crayfish, well washed
In their shells
2 cups Dry white wine
2 cups Fumet (may substitute
Storebought courtbouillon or
Combination of
Chicken stock and clam
3 Stone crabs
1 tablespoon Chopped parsley
Water, to cover

Over medium- high heat in a large frypan, heat the oil and saute the onion and garlic, stirring frequently, until soft. Chop the tomatoes and add with their juice. Add the oregano, salt and pepper to taste.

Let cook until mixture reduces in volume, about 10 minutes. Set aside.

Carefully clean all shellfish under running water to remove the sand.

Place all remaining ingredients except the water in a large pot.

Transfer the tomato mixture to the pot. If more liquid is needed, use additional fumet instead). Cover pot and cook slowly until shells are open and the fish is cooked through. Season with additional salt and pepper to taste, if necessary.

GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Alan Wong, Alan Wongs Restaurant, Honolulu, Hawaii)

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