California Shellfish Stew

Name: California Shellfish Stew
Yield: 4 portions
Ingredients: 2 cups Zinfandel 1 can (2 pounds, 3 ounces) peeled plum tomatoes, drained; 8 small Littleneck or Cherrystone clams; 2 red bell peppers, stemmed, seeded, and coarsely diced; 6 to 8 garlic cloves, peeled and finely chopped; 8 mussels; 1 bay leaf; Salt and freshly ground black pepper, to taste; Pinch of crushed red pepper flakes, or to taste; 1 teaspoon dried thyme; 1 cup chopped fresh Italian (flat-leaf) parsley; 2 cups finely chopped yellow onions; 4 tablespoons best-quality olive oil; ¾ pound bay scallops; 2 cups Fish Stock; 1½ tablespoons dried basil; 1 green bell pepper, stemmed, seeded, and coarsely diced; 8 large shrimp, peeled and deveined

Preparation info

4
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This zesty main-dish soup is a cousin of the Mediterranean fisherman’s cioppino and an even more distant relative of the great French bouillabaisse. You can vary the shellfish used—lobster, Dungeness crab, squid, and octopus will all work nicely—but do not try to find a substitute for the Zinfandel.

Start with a slice of pâté, follow with a good green salad, and serve plenty of crusty bread for mopping up the juices.

Ingredients

Fish course
Pescatarian
Gluten-free
Spicy

Ingredients

Method