Venetian seafood stew

1 servings

Ingredients

QuantityIngredient
5tablespoonsExtra virgin olive oil
12Mussels
1poundsCockles; Manila clams, or
; littleneck clams
4cupsFish stock; up to 5
¼Bulb fresh fennel; sliced
4smallsCarrots; peeled
1cupDry white wine
1poundsJumbo shrimp; (prawns), peeled
12ouncesSalmon fillet; in 3-inch chunks
12ouncesSea bass fillet; in 3-inch chunks
1bunchScallions; trimmed to 3-inch
; lengths
Salt and freshly ground white pepper to
; taste
4cupsCooked borlotti; (cranberry) beans

Directions

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.