 |
2 lbs little neck clams
2 lbs mussels
1 lb shrimp, peeled and deveined
1 lb lobster tail cubed
1 lb any firm white fish (halibut works well)
1 (2lb) Dungeness crab cracked and cleaned
1 ½ cup diced over ripe tomatoes, peeled & seeded with juice (use canned if fresh tomatoes are not in season)
½ bottle Cline Viognier
1 cup water
1 large onion, finely diced
4 stalks celery, finely diced
2 carrots, finely diced
4 cloves garlic, thinly sliced
1 Tbsp thyme (1 tsp fresh)
1 Tbsp sage (1 tsp fresh)
1-2 bay leaves (1 if fresh)
2 Tbsp fresh chopped Italian parsley
¼ tsp crushed red pepper flake
salt & pepper to taste
Bring wine & water to a boil and add clams. Cook for 5 minutes then add muscles. Cook until all muscles are open (approximately 3-5 additional minutes). Remove clams and mussels from the pot and strain liquid through a fine mesh strainer lined with cheese cloth to remove any grit and/or sand.
In a large pot over medium heat, sauté onion, carrot, celery, garlic, sage, thyme, bay leaves and red pepper flakes until veggies are soft, about 3-5 minutes. Add reserved liquid from clams & mussels and chopped tomatoes. Bring to a simmer for 10 minutes. Add cubed lobster tail meat and crab, simmer for 5 minutes. Add white fish and simmer for 5 minutes. Add shrimp, mussels and clams, and simmer for 3 minutes or until shrimp become slightly firm (the residual heat from the stew will cook the shrimp through). Add salt & pepper to taste.
Serve in a soup bowl, sprinkle parsley over the top as a garnish. Serve with warm Sourdough bread, an empty bowl for shells and an abundance of napkins.
|
 |
