HEALTHY SEAFOOD POT ENJOY DAN:

                        HEALTHY SEAFOOD POT by CHEF DAN:

serves 4

SEAFOOD POT INGREDIENTS:

4 tablespoons butter

3-tablespoons tomato paste

3/4-pound fingerling potatoes

1/2-head celery, minced

1-onion, diced

1-fennel bulb, diced

5 garlic cloves, minced

1-tqablespoon red curry paste

1-teaspoon EACH sea salt & black pepper

1/2-cup white wine

1-(14.5 Oz) can whole tomatoes

4 cups clam juice

2-cups chicken stock

1-bunch thyme, tied with kitchen twine

8-clames in shells, scrubbed

8 Peen Cove mussels, scrubbed

8-shrimp, peeled & deveined

8-ounces skinless snapper or other white fish

3-shallot, minced

1-cup dry vermouth

DIRECTIONS:

1.   Add 2 tablespoons butter to a stockpot over medium heat when butter is foamy.

2.   Add celery & next 4 ingredients + salt and pepper sauté for about 8 minutes.

3.   Add remaining butter halfway through sautéing.

4.   Lower heat & add tomato paste, wine, sauté for about 5 minutes.

5.   Stir in tomatoes, next 3 ingredients + potatoes, bring to a boil & then simmer until potatoes are tender.

6.   Add clams & mussels to the simmering pot and simmer for 3- minutes.

7.   Add shrimp, fish and shallots, and cook until opaque, 1-minutes.

8.   Add vermouth, cover & let the mixture steam until seafood is cooked through, about 1-1/2-minues.

9.   Remove thyme & serve with crusty bread.

ENJOY DAN:                                                      ENJOY LIFE STAY STRONG!!