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Seven Seas Christmas Stew

Submitted by: | Source: Good Housekeeping Magazine 1993 (Sue Ann Barry, Lititz, PA)

2011-03-01 Other
4.8 8

This stew was created by Sue Ann to carry on an Italian tradition of serving seven fish to celebrate the seven sacraments in the Catholic Church

  • Servings: 6 main dish servings
  • Total Time: 1 hour and 30 minutes

Ingredients:

2 tsp Olive or Salad Oil
3 Garlic Cloves, minced
1× 28 oz can Italian Plum Tomatoes
2× 8oz bottles Clam Juice
1 tsp Dried Parsley Flakes
1 tsp Dried Basil Leaves
½ tsp Coarsley Ground Black Pepper
¼ tsp Crushed Red Pepper
2 Dozen Littleneck Clams
1 Dozen Mussels
¾ lb Large Shrimp
½ lb Sea Scallops
½ lb Cleaned Squid
¼ lb Flounder Fillet
¼ lb Cod or Scrod Fillet
1 Loaf Italian Bread, optional

Directions:

About 1 1/2 hours before serving:

In 8 quart Dutch oven or saucepot over medium heat, in hot olive oil, cook garlic until tender but not browned. Stir in tomatoes with their liquid, clam juice, parsley flakes, basil leaves, black pepper, and crushed red pepper, over high heat. Heat to boiling. Reduce heat to medium low; cover and simmer 30 minutes, stirring occasionally.

Meanwhile, with stiff brush, scrub clams and mussels under running cold water to remove any sand; remove beards from mussels. Shell and devein shrimp; rinse with running cold water. Rinse scallops with running cold water to remove sand from crevices. Cut squid crosswise into 1/2 inch-thick slices. Cut flounder and cod into 1 inch chunks.

After sauce has simmered 30 minutes, add clams and mussels to Dutch oven. Over medium-high heat, cook, covered, until shells just begin to open, stirring occasionally, about 5 minutes. Stir in shrimp, scallops, squid, flounder and cod. Over medium-high heat, heat to boiling. Cook 1 minute or until fish flakes easily with a fork and shrimp and scallops are opaque throughout.

To serve, spoon stew into large soup bowls. Serve with italian bread (you'll want to soak up all those wonderful juices)