Seafood stew with cabbage and carrots
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Bottled clam juice |
| 1 | cup | Chopped onion |
| ½ | 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 | larges | Uncooked shrimp; peeled, deveined |
| 6 | larges | Sea scallops |
| ⅓ | cup | Whipping cream |
| 3 | tablespoons | Unsalted butter |
| 4 | cups | Thinly sliced green cabbage; (about 1/2 medium |
| ; head) | ||
| 1 | large | Carrot; peeled, grated |
Directions
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 ¾ cup, about 25 minutes.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add cabbage and carrot and saute until cabbage wilts, about 4 minutes.
Return shellfish mixture to Dutch oven and stir to heat through. Divide cabbage mixture between 2 shallow soup bowls. Ladle shellfish stew over.
Serves 2.
Bon Appetit May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.