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by
David Ross (serves 6-8) |
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| Leave
the shellfish in the shells. I like to crack the crab leg sections,
but leave them whole. This will give a dramatic presentation
and the shells will add flavor to the stew. Let your inhibitions
go and dive into the shellfish with your hands and sop up the
spicy broth with a good loaf of sourdough bread. A lager style
micro-brew accents the hearty tomato broth. |
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| 10oz.
fresh red snapper, cut into 1" chunks |
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10oz.
fresh king or silver salmon, cut into 1" chunks |
| 10oz.
fresh halibut, cut into 1" chunks |
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1
whole Dungeness crab, cracked, broken into pieces |
| 24
live steamer clams |
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1
cup onion, chopped |
| 3
cloves garlic, chopped |
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¼
cup olive oil |
| 1
28oz. can plum tomatoes |
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1
6oz. can tomato puree |
| ½
cup dry white wine |
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1
tbsp each fresh basil, thyme, marjoram and oregano, chopped |
| 1
bay leaf |
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4
whole cloves |
| 1/3
cup flat leaf parsley, chopped |
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¼
tsp. cayenne pepper |
| Salt
and pepper to taste |
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Heat
olive oil in a large stockpot over medium heat. Add the garlic
and onion and sauté until just tender, about 3 mintues.
Add the plum tomatoes, tomato puree, white wine, herbs and cloves.
Bring to a light boil and stir.
Add all of the seafood and turn heat to a low simmer. Cover
and cook until clams open and seafood is tender, about 15 minutes.
Add parsley, cayenne, salt and pepper. Ladle stew into deep
bowls. For presentation, I like to place 2-3 clams, crab legs
and 2-3 prawns on top of stew. |
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