Seafood stew with cabbage and carrots

1 servings

Ingredients

Quantity Ingredient
1½ cup Bottled clam juice
1 cup Chopped onion
½ cup Riesling wine
1 tablespoon Minced garlic
1 tablespoon Minced fresh thyme or 1 teaspoon dried
12 Clams; scrubbed
10 ounces Orange roughy fillets; cut into 1-inch
; pieces
6 larges Uncooked shrimp; peeled, deveined
6 larges Sea scallops
⅓ cup Whipping cream
3 tablespoons Unsalted butter
4 cups Thinly sliced green cabbage; (about 1/2 medium
; head)
1 large Carrot; peeled, grated

Directions

Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes. Add clams. Cover and cook until clams open, about 6 minutes. Using tongs, transfer clams to bowl. Discard any clams that do not open. Add fish, shrimp and scallops to Dutch oven and simmer until seafood is just cooked through, about 3 minutes. Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams. Add cream and boil until liquid is reduced to ¾ cup, about 25 minutes.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add cabbage and carrot and saute until cabbage wilts, about 4 minutes.

Return shellfish mixture to Dutch oven and stir to heat through. Divide cabbage mixture between 2 shallow soup bowls. Ladle shellfish stew over.

Serves 2.

Bon Appetit May 1993

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Converted by MM_Buster v2.0l.

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