Manhattan-Style Seafood Stew
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
70 minIngredients
Directions
Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes.
Add onions and shallots and sauté until tender, about 8 minutes.
Chop tomatoes in a food processor.
Add to pot with clam juice, wine, bay leaves and dried red pepper.
Simmer 20 minutes, stirring occasionally.
Add potatoes to stew and simmer until tender, about 20 Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.) Add clams to stew. Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes. Discard and clams that do not open. Mix in half of basil. Transfer stew to a large serving bowl. Sprinkle with remaining basil and lemon peel.
Comments
This recipe was outstanding.. the only difference was that i added fresh chopped garlic, olive oil, spicy hot sausage and chunks of bacon and cayenne pepper.I left out shallots, lemon and scallops. And came out great! Thank you
This recipe was outstanding.. the only difference was that i added fresh chopped garlic, olive oil, spicy hot sausage and chunks of bacon and cayenne pepper.I left out shallots, lemon and scallops. And came out great! Thank you