Name: Main-Dish Seafood Stew
Yield: Makes 4 Servings
Ingredients: 1 small red (bell) pepper, cored, seeded (Bell Pepper Basics), and chopped; 10 to 12 ounces thick, firm-fleshed fish fillet, such as cod, scrod, or haddock, cut into 1-inch chunks; Small fresh basil leaves or parsley sprigs, for garnish; freshly ground black pepper, to taste; 1 dozen littleneck or other small clams (or substitute ½ pound sea scallops, cut in 2 or 3 pieces each if large, or use a combination of scallops and clams); ⅔ cup dry white wine; 1 medium-large red onion, coarsely chopped; 1 tablespoon olive oil; 2 or 3 garlic cloves, thinly sliced; 2 tablespoons each chopped fresh parsley and fresh basil (do not substitute dried); ¾ pound medium shrimp, shelled and deveined (Shrimp Basics); 1 small green bell pepper, cored, seeded, and chopped; 1 can (16 ounces) whole tomatoes in puree; Salt, to taste; Few drops of fresh lemon juice; 1 bottle (8 ounces) clam juice or ¾ cup water; 1 strip orange peel, removed with a vegetable peeler; 1 bay leaf; Good-size pinch each of dried oregano and dried red pepper flakes

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This zesty seafood stew is lavish but actually easy to make. It’s a great dinner party centerpiece. As per Italian tradition, no Parmigiano-Reggiano cheese should be served with seafood sauces.

Ingredients

Stew Base

1 tablespoon olive oil
1 medium-large red onion, coarsely chopped
1 small r

Method

To make the stew base: Heat the oil in a nonreactive large nonstick skillet or deep sauté pan over medium-high heat. Add the onion, red and green bell peppers, garlic, oregano, pepper flakes, bay leaf, orange peel, and 1 tablespoon water; toss with a wooden spoon to coat everything with oil. Cover and sweat or cook, stirring occasionally with a wooden spoon, unti