SAUL LANGFORD FISHES STEW ENJOY DAN:

                SAUL LANGFORD FISHES STEW by CHEF DAN:

Serves 6

INGREDIENTS:

1/2-pound scallops

1/2-pound salmon fillets, cut into 1-1/2-ounce pieces

1/2-pound white-fish cut into 1-1/2-ounces pieces

1 tablespoon olive oil

1/2-cup white wine

12-litleneck clams, scrubbed

1-pound PENN COVE mussels

1-ounce can anchovy fillets, chopped oil reserved

1-tablespoon capers

1/2-teaspoon EACH dried oregano and dried thyme

1 fennel bulb, cored and sliced, fronds reserved

4 garlic cloves, chopped

1-teaspoon orange zest

1-26.46 Oz) box POMI chopped tomatoes from ITALY

1-teaspoon crushed red pepper flakes

1/2-pound raw, deveined shrimp

Garnish fennel fronds

DIRECTIONS:

1.    Heat oil in a skillet over medium-high heat and when sizzling.

2.    Add scallops and sauté on one side for 2 minutes, NO LONGER.

3.    Remove scallops from skillet and set aside and turn heat to high.

4.    Add clams, cover and cook clams for about 4 minutes or until they open.

5.    Discard unopened clams: remove clams and set aside.

6.    Add Penn Cove mussels to the pan, cover and cook until they open, 3-4 minutes.

7.    Pour cooking liquid through a fine-mesh sieve over a bowl; set aside.

8.    Add reserved oil from the anchovies to the skillet over medium-heat.

9.    Add anchovies; cook until dissolved, about 2 minutes.

10. Stir in fennel and cook for 5 minutes, then add garlic, orange zest oregano, thyme and cook for minute.

11. Pour in reserved cooking liquid, tomatoes, and red pepper.

12. Reduce heat to medium; simmer uncovered for 12-15 minutes, until sauce has slightly thickened.

13. Nestle fish and shrimp into the broth.

14. Cover and reduce heat to low, cook until seafood is opaque, 6-8 minutes.

15. Add mussels’ clams, and scallops, cooked side up.

16. Heat until warmed through.

17. Top with fennel fronds.

ENJOY DAN:                                                                      COURAGE STRENTH HOPE!!