Fresh Seafood Stew Recipe

Ingredients
<br>- 3 pounds clams in shell, scrubbed
<br>- 6 cups water
<br>- 3 cups water
<br>- 1 1/2 cups uncooked white rice
<br>- 1/3 cup distilled white vinegar
<br>- 1 cup chopped onion
<br>- 1 cup chicken broth
<br>- 1/2 cup dry white wine
<br>- 1 tablespoon tomato paste
<br>- 1/2 teaspoon dried oregano
<br>- 1 teaspoon fennel seed
<br>- 1/8 teaspoon saffron
<br>- 1/8 teaspoon cayenne pepper
<br>- 2 cups chopped fresh tomato
<br>- 1 pound red snapper fillets, cut into 2 inch pieces
<br>- 2 tablespoons chopped fresh parsley
<br>- 2 teaspoons lemon zest
<br><p></p>Directions
<br>step 1: Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 6 cups water and vinegar; let stand 30 minutes; drain. In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside to cool.
<br>step 2: 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.
<br>step 3: 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. Mix parsley and lemon peel; sprinkle over stew.
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Ingredients
- 3 pounds clams in shell, scrubbed
- 6 cups water
- 3 cups water
- 1 1/2 cups uncooked white rice
- 1/3 cup distilled white vinegar
- 1 cup chopped onion
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1 teaspoon fennel seed
- 1/8 teaspoon saffron
- 1/8 teaspoon cayenne pepper
- 2 cups chopped fresh tomato
- 1 pound red snapper fillets, cut into 2 inch pieces
- 2 tablespoons chopped fresh parsley
- 2 teaspoons lemon zest

Directions
step 1: Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 6 cups water and vinegar; let stand 30 minutes; drain. In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside to cool.
step 2: 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.
step 3: 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. Mix parsley and lemon peel; sprinkle over stew.

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