Distinctive Kitchens -

SUMMER SEAFOOD STEW

Heat oil in a heavy 8-10 pt. pot over medium heat. Add onions and garlic and sauté until onions are tender, abut 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to a boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. (Can be prepared one day ahead – cover and refrigerate. Bring to a simmer before continuing.) Add mussels to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any mussels that do not open.) Add grouper, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew with salt and pepper to taste. Ladle stew into bowls. Sprinkle with basil and serve. Serves 6

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SUMMER SEAFOOD STEW

1/8 cup olive oil
2 ½ cups chopped onion
1 ½ Tbsp. minced garlic
1 can diced tomatoes in juice (28 oz.)
1 ½ cups dry white wine
1 ½ bottles clam juice (4 oz.)
3/8 cup tomato paste
1 ½ bay leaves
1 Tbsp. chopped fresh thyme
1 ¼ tsp. grated orange peel
1 ¼ tsp. fennel seeds, crushed
3/8 tsp. dried crushed red pepper
12 mussels, scrubbed
1 3/8 lbs. grouper, cut into 2 inch pieces
¾ lb. uncooked large shrimp, peeled, deveined
½ lb. sea scallops, cut in quarters

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