Italian seafood stew


2 tbsp olive oil
2 large onions, peeled and chopped
4 garlic cloves, peeled and minced
1 med australian lobster tail, uncooked, shelled & cut into rounds
3 alaskan crab legs
6 med shrimp, shelled and deveined

1/2 lb boneless, firm white fish- halibut cubed
6 scallops
6 clams, scrubbed approximately
8 ounces clam juice
garnish 8888
crusty country-style bread

Chopped italian parsley
marinara sauce 8888
1 tbsp olive oil
2 cloves garlic, peeled and minced
4 anchovy fillets
1 (28-oz) can crushed tomatoes
salt and pepper to taste

How to prepare

Prepare marinara sauce; set aside. Heat olive oil in large skillet on medium-high heat. Add onions and garlic and saut for 1 minute. Add lobster and crab legs; saut lobster for 1 minute; add white fish, shrimp and scallops and saut until almost opaque, adding more olive oil if necessary and stirring frequently. Be careful not to overcook the scallops. Add clams and 1/4 cup of clam juice; lower heat to low, cover and cook until clams open. Discard any clams that do not open. Add remaining clam juice and heat through. Add marinara sauce and heat through, adding more clam juice if necessary to achieve proper consistency. Serve immediately, garnished with crusty country-style bread on side of bowl. Makes 6 servings.

Marinara sauce 888 heat olive oil in large pot or dutch oven; add garlic and anchovies. Stir and cook on medium heat for 3 minutes. Add tomatoes and season with salt and pepper. Simmer for 30 minutes.

Crusty country-style bread 888 place 8 slices of crusty, country-style bread in single layer on baking sheet. Rub bread with garlic clove that has been peeled and cut in half. Broil about 6″ from broiler element until toasted. Coat 1 side of bread with grated cheese (such as parmesan, romano or pecorino). Can be placed either in the bottom of the bowl or on top of the soup.

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