Sunday, February 26, 2006

Cuban Seafood Stew

This great recipe I found on the Good Morning America website. Yum!


4 littleneck clams
4 scallops
4 shrimp, cleaned, size 16/20
6 mussels, in shell
¼ piece of fish (Licairac prefers salmon)
¾ cup tomato sauce
¾ cup fish stock
¼ cup white wine
¼ cup olive oil
2 pinches parsley, fresh, diced
½ tsp salt
½ tsp pepper
1½ tsp garlic, minced


 Saute clams in olive oil, fish stock and garlic until clams open. Add scallops.
 Add white wine.
 Add salt, pepper, and a pinch of parsley.
 Add tomato sauce.
 Add fish, mussels and shrimp.
 Stir until well-coated.
 Let simmer for six minutes.
 Heat butter and garlic in a separate pot until melted and spread on four pieces of toast.
 Garnish with a pinch of parsley and serve in a large bowl with four pieces of toast and a side of rice.

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