Fresh Seafood Stew

Name: Fresh Seafood Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters dry white wine or Progresso® chicken broth; 1 kilograms uncooked clams in shells; 710 milliliters cooked white rice; 1 teaspoon fennel seed; 2 Tbsps chopped fresh parsley; 0 teaspoons ground red pepper (cayenne); 2 teaspoons grated lemon peel; 237 milliliters large onion, chopped; 2 Tbsps chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves; 1 Tbsp tomato paste; 473 milliliters large tomatoes, chopped; 1 liters water; 79 milliliters white vinegar; 454 grams red snapper or whitefish fillets, cut into 2-inch pieces

Fresh Seafood Stew is From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Discard any broken-shell or open (dead) clams.

Ingredients you will need

Clams

Place remaining clams in large container. Cover with water and vinegar; let stand 30 minutes; drain. Scrub clams in cold water.

Ingredients you will need

Vinegar

Clams

Water

Cook onion, broth, wine, tomato paste, oregano, fennel seed, saffron, red pepper and tomatoes in Dutch oven over medium heat about 10 minutes, stirring occasionally, until onion is tender.

Ingredients you will need

Tomato Paste

Fennel Seeds

Red Pepper

Tomato

Oregano

Saffron

Broth

Onion

Wine

Equipment you will use

Dutch Oven

Stir in clams and fish. Cover and cook 5 minutes. Stir in rice. Cover and cook about 3 minutes, removing clams as they open, until all clams have opened. Discard any unopened clams. Return clams to stew.

Ingredients you will need

Clams

Fish