Recipe: Seafood Stew

Seafood Stew

1/2 lb medium shrimp
1/2 lb cod, haddock or other whitefish filets
1 lb mussels or steamers (little necks) (I used a mixture)
3 large potatoes, peeled and cut into large cubes
2 large carrots, cut into 1/2 inch chunks
1 (28 oz) can whole peeled tomatoes
1/2 large onion, chopped
4 cloves garlic, minced
2 quarts water
2 Knorr vegetarian vegetable bouillon cubes
2 Tbsp olive oil
6-8 saffron threads
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp crushed red pepper
salt and black pepper to taste

black pepper
parmesan cheese

In a large stock pot, bring water, potatoes, carrots, bouillon, thyme, oregano, and saffron to a simmer.

Meanwhile, saute the onion, garlic and crushed red pepper in the olive oil until the onion is translucent.

Drain the tomatoes and cut into quarters. Add these to the skillet with the onion and garlic, and simmer until most of the juice is evaporated. Add this mixture to the simmering stock pot.

Rinse the cod and cut into 2 or 3 large pieces. It will break into smaller pieces when it is cooked and served.

Clean and peel the shrimp.

Rinse the mussels thoroughly, discarding any open mussels that do not at least attempt to close when tapped with a fingernail (i.e. throw out the dead ones!), and remove the beards. If using steamers, rinse thoroughly and discard any open clams that do not retract when you poke them in the neck (i.e. throw out the dead ones!).

When the potatoes are tender and the stock reduced by at least 1/3, test seasoning. Salt if needed, or add another bouillon cube.

Add the cod and shrimp, making sure they are immersed in liquid. Simmer for 3 or 4 minutes.
Place the mussels or steamers in the pot and cover. check in about 5 minutes and the shells should have opened.

When the majority of the shells have opened, remove stew from heat and discard any mussels and clams whose shells have not opened.

Serve in shallow bowls with garlic bread. Pass the grated parmesan and black pepper.

Makes 4-6 large servings
Source: Tania Hewes