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Seafood Stew

   

Seafood Stew

Smooth, garlicky and with a gentle chili heat. Serve in shallow bowls with
garlic bread.

1/4 cup extra virgin olive oil
1 small onion, minced
3 cloves garlic, crushed
1 small red chili, minced
1/2 cup white wine
2 cups canned chopped tomatoes
3 tbsp chopped fresh parsley
1 tsp grated orange zest
24 mussels, cleaned, bearded
[about 1 lb = $4.00]
12 clams, cleaned
[about 1 lb = ]
12 large shrimp, peeled, deveined, tails intact
[about 0.5 lb / 225 g = $6.50 ]
12 bay scallops
[about 1/4 lb / 100 g = $4.50 ]
3/4 lb (375 g) mini red potatoes, cooked
Sea salt, freshly ground black pepper to taste

In large, deep skillet, heat oil over medium heat. Add onion; cook 5
minutes, stirring occasionally, until translucent. Add garlic and chili;
cook 1 minute longer. Add wine. Bring to a boil, add tomatoes, parsley and
zest. Reduce heat to low; cook, covered, 25 minutes.

Add mussels and clams; stir. Cover and increase heat to medium-high. Cook
2 minutes; stir. Add shrimp, scallops and potatoes. Cook, covered, another
2 minutes, or until shrimp are pink, scallops are opaque, mussels and
clams are open and potatoes are heated through. Discard any unopened
mussels and clams. Add salt and pepper to taste.

Makes 4 servings.

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I resolve to make this in 2004. This sounds really expensive to make. when I do make it, I'll keep receipts and let you know