Ingredients
- 4 tbsp Extra virgin olive oil
- 1 pound Large shrimp (21-25 per pound), peeled and de-veined
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 Medium onion, chopped
- 1 Large fennel bulb, cored, quartered and sliced
- 8 cloves Garlic , sliced
- 1 tbsp Fresh oregano, chopped
- 1 tsp Dried basil
- 1/4 tsp Saffron threads, crushed
- 1/2 cup Dry vermouth
- 3 cups Water
- 1 (14.5-ounce) can Petite tomatoes, diced
- 24 Little neck clams, scrubbed
- 24 Mussels, scrubbed, beards removed
- 4 cups Seafood broth or clam juice
- 1 pound Codfish fillet, cut into 1 1/2-inch pieces
- 3 tbsp Fresh parsley, chopped
Fish and Seafood Stew
Meal: Dinner
Cuisine: Italian
Ingredient: Seafood
Season: Winter
Contributor: David Bonom and Marge Perry
Directions
Makes 6 to 8 Servings
- Heat 2 tbsp oil in stock pot over medium-high heat. Sprinkle shrimp with 1/4 tsp salt 1/8 tsp pepper. Add half to the pot and cook until lightly browned, 1 minute per side; transfer to a large bowl. Add remaining shrimp to pot and repeat. Add remaining 2 tbsp oil to pot and add onion, fennel, garlic, oregano, basil, and saffron; cook, stirring occasionally, until starting to soften, 4-5 minutes. Pour in the vermouth, bring to a boil and cook 1 minute. Add 1 cup water and tomatoes. Return to a boil, add the clams, cover and cook until clams open, 5-6 minutes. Transfer clams to bowl with shrimp. Add mussels to the pot, cover and cook until open, 2-3 minutes; transfer to bowl with shrimp.
- Pour remaining 2 cups water and broth into pot; bring to a boil, reduce heat to medium and simmer 10 minutes. Add codfish, remaining 1/4 tsp salt, and 1/8 tsp pepper; gently cook 2-3 minutes until cod is nearly cooked through. Stir in parsley, then return shrimp, clams, and mussels to pot. Increase heat to medium high and cook until hot, 2 minutes. Serve.
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