Wednesday, January 8, 2014

SEAFOOD STEW MY WAY ENJOY DAN:

                          SEAFOOD STEW by CHEF DAN:
Serves 4

INGREDIENTS:
1-1/2- tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1-1/2-teaspoons fresh thyme
2 teaspoons dried oregano
1/4-teaspoon red pepper flakes
1 (14.5 Oz) can diced tomatoes
1 dried bay leaf.
3/4-cup dry white wine (Pinot Grigio
1/4-cup water
12 small clams, scrubbed and rinsed
12 Penn Cove mussels, scrubbed and rinsed
1 pound boneless, skinless cod or sea bass, cat fish, halibut, or red snapper, cut into 2-inch pieces
Salt and pepper to taste
Fresh parsley leaves

DIRECTIONS:
1.   Heat oil in a stock-pot over medium heat.
2.   Cook onions, garlic, and red pepper flakes and sauté for 4 minutes.
3.   Stir in tomatoes, oregano, red-pepper flakes, and bay leaf.
4.   Add wine, clam juice, and water bring to a boil.
5.   Reduce heat to simmer and add clams and mussels and cook until they open, about 4 minutes.
6.   Add fish cover and simmer for 2-3 minutes.
7.   Discard bay leaf and any unopened clams and mussels.
8.   Serve with fresh parsley leaves.


ENJOY DAN:                                                            BON-JOUR!!

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