Simple Seafood Stew

Simple Seafood Stew
Photo by Jennifer May

Ingredients

  • 12 jumbo shrimp (21 to 25 per lb.), peeled (reserve the shells) and deveined
  • 1 Tbs. olive oil
  • 8 large sea scallops, side muscle removed, halved horizontally
  • 1 large ripe tomato, seeded and diced
  • Kosher salt and freshly ground black pepper
  • 1 lb. mussels, scrubbed and debearded
  • 2 dozen small littleneck clams, scrubbed
  • + 5 more ingredients
    • 1 cup dry white wine
    • ¼ cup finely chopped shallot
    • 1 oz. (2 Tbs.) unsalted butter, more to taste
    • 4 large sprigs fresh parsley, plus ¼ cup chopped
    • 1 clove garlic, smashed and peeled, plus 1 Tbs. finely chopped

In a 5- to 6-quart pot, toast the shrimp shells and the garlic clove over medium-high heat, stirring, until the shells turn pink, 1 to 2 minutes. Add the parsley sprigs and 2 cups water, bring to a boil, then boil for 3 minutes. Strain the broth into a bowl and reserve. Heat the butter and olive...

View full recipe at Fine Cooking

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