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French Country Shellfish Stew

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“Posted for ZWT3, I got this recipe from foodfit.com. I haven't tried this yet, but it sure sound yummy!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a soup pot over medium heat. Add the onion, celery, red pepper and garlic, season lightly with salt and pepper and cook until the vegetables begin to soften, about 5 minutes.
  2. Add the orange zest, thyme, bay leaf and wine and bring to a boil. Cook until the wine is almost gone.
  3. Add the tomatoes and fish stock (or clam juice or chicken broth) and cook for 5 minutes more. (This can be made in advance and stored in the refrigerator for up to 3 days.).
  4. Rinse the clams and add them to the pot, cover with a lid or foil and cook for 5 minutes.
  5. Remove the cover and add the mussels. Cover again and cook for 1 minute. Remove the cover, add the shrimp and cook until the shrimp are just cooked, about 2 minutes more.
  6. Season with salt and pepper if needed and serve hot.

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