Seven Seas Christmas Stew
- Servings: 6 main dish servings
- Total Time: 1 hour and 30 minutes
|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|
|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|
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)