Seafood Stew

Name: Seafood Stew
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium leek, sliced thin; 1/2 fennel bulb, sliced thin; 2 garlic cloves, chopped fine; 1/2 white onion, chopped fine; 1 pinch saffron; 1 cup dry white wine; 28 ounces stewed tomatoes, pureed; salt; 12 littleneck clams, cleaned; 1/2 lb white fish fillet, cut into medium-sized pieces (snapper or halibut); 12 raw shrimp, peeled and de-vained; 1/2 lemon, juice of; 4 tablespoons fresh basil leaves, sliced in thin strips (chiffonade)

Submitted by Housewife Hopeful

"Another great recipe from KMG"

Download

Ready In:: 1hr 25mins
Ingredients:: 14
Serves:: 4

ingredients

2 tablespoons extra virgin olive oil
1 medium leek, sliced thin
¹⁄₂ fennel bulb, sliced thin
2 garlic cloves, chopped fine
¹⁄₂ white onion, chopped fine
1 pinch saffron
1 cup dry white wine
28 ounces stewed tomatoes, pureed
salt
12 littleneck clams, cleaned
¹⁄₂ lb white fish fillet, cut into medium-sized pieces (snapper or halibut)
12 raw shrimp, peeled and de-vained
¹⁄₂ lemon, juice of
4 tablespoons fresh basil leaves, sliced in thin strips (chiffonade)

directions

In a large pot, heat the olive oil.
Add the vegetables and the saffron.
Cook over medium heat until vegetables are soft and the onions are translucent.
Add the white wine and reduce until about half. Add the clams, fish, shrimp and mussels and simmer until the clams open up and the fish is cook through.
Turn off heat and add lemon juice.
Divide seafood into four bowls and add broth.
Garnish with basil. Serve with crusty fresh bread.