California Shellfish Stew

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

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
Stew
Pescatarian
Gluten-free
Spicy

Ingredients

Method