Fresh Seafood Stew
This stew is wonderful with some thick, crusty French bread to sop up all the juices.
Calories per serving: 390kcal
Ingredients
- ½ lb mussels, fresh
- ½ lb clams, fresh
- ½ lb red snapper fillet
- 1 can chopped clams
- 1 bottle clam juice
- 3 medium red potatoes, diced into large dice
- 1 onion, chopped
- 1 tomato, chopped
- 1 glass white wine
Instructions
- Cut the snapper into bite-size pieces.
- Sauté the onion in olive oil until it is translucent.
- Add the potatoes, clams in the can, clam juice, tomato, and wine.
- Cook until the potato is tender to the fork, then add the snapper.
- Cook until the snapper flakes, then add the mussels and clams.
- Cover and cook for about two minutes, or until the shells have opened.
- Discard any that did not open as they were dead.
- Serve with the rest of the bottle of wine.
Notes
Clams and mussels that are already cooked just will not do. Go to your local fishmonger if your local market does not have fresh shellfish.
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