Shellfish Stew Provençale

Name: Shellfish Stew Provençale
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 794 grams a tomatoes, drained and chopped; 0 teaspoons cayenne; 946 milliliters white fish stock or bottled clam juice; 16 smalls hard-shelled clams cleaned; 454 grams King crab legs, thawed, shelled, and the cartilage discarded; 237 milliliters dry white wine; 473 milliliters dry white wine; 907 grams fennel bulb (sometimes called anise, available at most supermarkets), trimmed and sliced thin; 907 grams bones and trimmings of any white fish such as sole, flounder, or whiting, chopped; 2 teaspoons minced fresh thyme leaves or 1 teaspoon dried, crumbled, plus thyme sprigs for garnish; 2 larges garlic cloves, minced; 4 Tbsps fresh lemon juice; 59 milliliters olive oil; 1 large onion, chopped; 473 milliliters sliced onion; 1 strip the zest of 1 orange, removed in with a vegetable peeler; 24 long parsley sprigs; 1 red bell pepper, sliced thin lengthwise; 1 teaspoons crumbled saffron threads; 1 teaspoon salt; 8 larges sea scallops, halved, or 16 small sea scallops; 16 smalls shrimp, shelled and deveined; 2 liters cold water

Shellfish Stew Provençale requires roughly 45 minutes from start to finish. This recipe serves 8. One serving contains 407 calories, 33g of protein, and 10g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. It works well as a main course. A mixture of sea scallops, lemon juice, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Scrub the clams thoroughly with a stiff brush under cold water, discarding any that have cracked shells or that are not shut tightly.

Ingredients you will need

Pasta Shells

Clams

Water

In a kettle cook the onion, the fennel, and the bell pepper in the oil over moderate heat, stirring, until the vegetables are softened. Stir in the zest, the minced thyme, the bay leaf, the cayenne, and the saffron, cook the mixture, stirring, for 30 seconds, and add the wine, the stock, the tomatoes, and salt and pepper to taste. Simmer the mixture, uncovered, for 15 minutes, add the garlic, and simmer the mixture for 5 minutes. The stew may be prepared up to this point 2 days in advance, cooled, uncovered, and kept covered and chilled. Stir in the shrimp and the clams and simmer the mixture, covered, for 5 minutes.

Ingredients you will need

Salt And Pepper

Bell Pepper

Vegetable

Bay Leaves

Tomato

Ground Cayenne Pepper

Saffron

Fennel

Garlic

Shrimp

Clams

Onion

Stock

Thyme

Stew

Wine

Cooking Oil

Add the crab legs and the scallops, simmer the stew, covered, for 3 minutes, or until the scallops are just cooked through and the clams are opened, and discard the bay leaf and any unopened clams. Divide the stew among 8 heated bowls and garnish it with the thyme sprigs.

Ingredients you will need

Fresh Thyme

Crab Legs

Bay Leaves

Scallops

Clams

Stew

Equipment you will use

Bowl

In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes.

Ingredients you will need

Lemon Juice

Parsley

Onion

Fish

Salt

Equipment you will use

Sauce Pan

Add the water and the wine, bring the liquid to a boil, skimming the froth, and simmer the stock for 20 minutes. Strain the stock through a fine sieve into a bowl, let it cool to warm, and chill it, covered. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again. The stock keeps, frozen, for 3 months. Makes about 6 cups.

Ingredients you will need

Stock

Water

Wine

Equipment you will use

Sieve