Sunday night seafood stew
4 Servings
Quantity | Ingredient | |
---|---|---|
8 | ounces | Clam juice (1 bottle) |
2 | cups | Water |
1 | teaspoon | Dried thyme |
¼ | teaspoon | Fennel seed, crushed |
1 | Bay leaf | |
¾ | pounds | Skinless lean white fish |
(halibut, haddock, pollack, red snapper, | ||
Whiting, bass, flounder, cod) | ||
16 | mediums | Shrimp, mussels, or clams, shelled & deveined |
1 | medium | Tomato, seeded & chopped |
Salt and freshly ground pepper, to taste | ||
Parsley, for garnish (optional), finely chopped |
1. In a large saucepan over high heat, combine clam juice, the water, thyme, fennel seeds, and bay leaf. Bring to a boil.
2. Reduce heat, cover, and simmer for 3 minutes.
3. Cut fish into 1-inch chunks. Add fish, shellfish, and tomatoes to broth. Gently simmer 3 to 5 minutes, until fish is opaque (mussels and clams will open and shrimp will turn pinkish and opaque).
4. Remove bay leaf; season to taste. Ladle soup into serving bowls.
Garnish with parsley, if desired.
Microwave Version:
Combine ingredients as directed in step 1, using a 2-quart bowl.
Microwave on 70% power 3 minutes. For step 3, after adding fish, shellfish, and tomatoes, microwave on 70% power 3 to 5 minutes. Serve as directed in step 4.
Note: If you are using frozen fish, partially defrost them, then cut into chunks -- do not thaw completely. Add to broth before shellfish and simmer 3 to 5 minutes, then add shellfish and tomatoes and continue as directed in step 3. NOTES : This quick, one-pot dish allows you to take advantage of the freshest and best priced fish at the market -- or you can use frozen fish. Serve it with good bread, a white wine, and a scrumptious dessert -- perhaps Presto Pots de Creme -- for an easy company dinner. Recipe by: the California Culinary Academy
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