Michael mclaughlin's shellfish stew

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
2 cups Diced onions (1/4\")
2 Red bell peppers, cleaned and coarsely diced
1 Green bell pepper, cleaned and coarsely diced
6 Garlic cloves, finely chopped
2 cups Fish broth
2 cups Red Zinfandel wine
1 can Italian plum tomatoes, drained (35 oz)
1½ tablespoon Dried basil
1 teaspoon Dried thyme
1 Bay leaf
Salt to taste
Pepper to taste
Hot pepper flakes to taste
8 Mussels
8 Littleneck clams
8 Peeled and deveined shrimp, rinsed and patted dry
¾ pounds Bay scallops, rinsed and patted dry
1 cup Chopped flat-leaf parsley

Directions

The cookbook author and writer Michael McLaughlin cooked up this marvelous soup in 1982, and it has remained a mainstay in my kitchen ever since. For ease in preparation, make the broth ahead of time.

The soup can almost be completed the morning before serving; simply add the shellfish at the end. If its "beard" is removed, a mussel will die. So, to keep mussels fresh, don't remove their beards until just before adding to the soup. 1. Place the oil in a large, heavy pot. Add the onions, peppers and garlic. Cook over low heat, covered, until vegetables are tender, about 20 minutes.

2. Add fish broth, wine, tomatoes, basil, thyme and bay leaf. Season to taste with salt, pepper and red pepper flakes. Bring to a boil, reduce heat to medium-low and simmer, partially covered, for 30 minutes. (Can be made one day ahead and refrigerated.) 3. Scrub the mussels and clams well. Don't remove mussels' beards until just before use. Place shellfish in the bottom of a heavy pot.

Add 1" of water and place over high heat to steam shells open. As they open, remove mussels and clams one by one with a slotted spoon; reserve.

4. Five minutes before serving, bring wine mixture to a boil. Drop in the shrimp and scallops, then the clams and mussels in their shells.

Add parsley, stir well and remove from heat. Let stand, covered, for 1 minute.

5. Ladle into shallow bowls, dividing the seafood equally. Serve immediately.

Per serving: 252 calories, 7 grams fat, 63 milligrams cholesterol.

Submitted By MICHAEL ORCHEKOWSKI On 08-12-95

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