Venetian seafood stew

Yield: 1 servings

Measure Ingredient
5 tablespoons Extra virgin olive oil
12 Mussels
1 pounds Cockles; Manila clams, or
; littleneck clams
4 cups Fish stock; up to 5
¼ Bulb fresh fennel; sliced
4 smalls Carrots; peeled
1 cup Dry white wine
1 pounds Jumbo shrimp; (prawns), peeled
12 ounces Salmon fillet; in 3-inch chunks
12 ounces Sea bass fillet; in 3-inch chunks
1 bunch Scallions; trimmed to 3-inch
; lengths
Salt and freshly ground white pepper to
; taste
4 cups Cooked borlotti; (cranberry) beans

Heat 2 tablespoons of the oil in a heavy 4 to 5 quart saucepan or shallow casserole. Add the mussels and cockles or clams, cover, and steam over medium heat until they open, about 10 minutes. Remove the mussels and cockles from the pan with a slotted spoon, place in a bowl and cover.

Add 4 cups of the fish stock and the fennel, carrots, and wine to the saucepan, bring to a simmer, and add the shrimp. Cook about a minute, until the shrimp turn pink, then remove them with a slotted spoon. Place in a dish and cover.

Add the salmon and bass to the pan, cook about 2 minutes, turn the pieces of fish, then return the shrimp, mussels, and cockles to the pan. Add the scallions and season the stock with salt and pepper. Add the beans, bring to a simmer, and if necessary, add the additional stock. Stir in the remaining olive oil and serve in shallow bowls.

Yield: 6 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9178 Converted by MM_Buster v2.0l.

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