|
 |
| Cape Cod Fish Stew |
| Serves:6 |
One rainy day on Cape Cod, a phone call brought me news of unexpected dinner guests. I jumped on my bicycle and pedaled down to the local fish market. Here is what I made with all the wonderful "fruits of the sea," as the Italians say. This dish will bring the smell of salt air to your table, even if you are not on Cape Cod. Serve over COLAVITA Linguine with some crusty bread on the side.
|
Ingredients:
1 1/2 pounds assorted fish, such as bay scallops, scrod, and shrimp
12 cherry stone clams
12 mussels
3 large crabs
3 cloves garlic, peeled but not sliced
3 onions, chopped
1 medium carrot, chopped
3 tablespoons COLAVITA Extra Virgin Olive Oil
4 cups water
1 (28 ounce) can Italian plum tomatoes, slightly crushed, with juice
1 cup dry white wine
1 teaspoon capers
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
18 black olives, oil-cured if possible
Salt and freshly ground pepper, to taste
1 tablespoon chopped Italian parsley
|
Preparation:
Wash the fish, peel and devein the shrimp, scrub the clams, mussels and crabs. In a large stockpot, saute the garlic, onions, and carrot in the olive oil until the onions are soft. Discard the garlic. Add the water, bring to a boil, and then reduce to a simmer. Remove 1 cup of the liquid and pour it into another large pan. Add the scrubbed clams, mussels, and crabs to this pan. Cook over a medium-high heat for about 5 to 10 minutes, until the clams and mussels open. Meanwhile, to the original pot add the tomatoes and their juice, the wine, capers, thyme, oregano, olives, pepper, and salt if desired. Cover and simmer about 20 minutes. Remove the shellfish from the second saucepan and strain the liquid through a cheesecloth. Discard any mussels and clams that do not open. Crack open the crabs and pick out the meat. Add the strained liquid and uncooked fish to the main pot and cook, covered, for 10 minutes. Add the clams, mussels, and crab meat; cook an additional 5 minutes. Remove all the fish to a serving platter. Raise the heat, mix in the parsley, and reduce the sauce by approximately half. Return the seafood to the pot and heat through.
Per Serving: 351 Calories (32.7% from fat); 12g Fat (2g Sat, 7g Mono, 2g Poly); 38g Protein; 16g Carbohydrate; 3g Dietary Fiber; 101mg Cholesterol; 694mg Sodium. Food Exchanges: 5 Lean Meat; 2 Vegetable; 1 1/2 Fat.
|
|
|
|
