Hearty Seafood Stew

 

Hearty Seafood Stew

4 tbsp butter

1 tsp extra virgin olive oil

1 large leek, light green and white parts, sliced

4 cloves of garlic

1/2 tsp salt

1/4 tsp pepper

1/8 tsp cayenne pepper

14.5 oz can of Italian style diced tomatoes

15 oz can of whole tomatoes

1 cup seafood stock or clam juice

2 1/2 cups veggie stock

1 tsp dried thyme

1 bay leaf

1 medium sized russet potato, peeled and chopped 

1 1/2 lbs of seafood.: shrimp, scallops, halibut and mussels or clams

1/4 cup fresh parsley, chopped

Lemon wedges for garnish


Melt the butter and extra virgin olive oil in a large dutch oven over medium heat.  Add leeks, salt and pepper and sauté until the leek are tender.  This will take 10-12 minutes.

Add garlic and sauté another 2 minutes.

Add whole tomatoes by breaking them with your hands to the pot. Add diced tomatoes, seafood stock or clam juice, veggie stock, dried thyme and bay leaf.  Turn the heat up and bring to a simmer for 10 minutes.

Add small diced potatoes and place the led partially on and simmer again for 15 minutes or until potatoes are tender.

Turn heat to medium high and add seafood.  Place the cover on the pot and cook for 2-3 minutes.  You don't want to over cook the seafood.  Turn the heat off and allow the seafood to cook another 2-3 minutes off the heat.   Add chopped parsley and serve in bowls with lemon wedges.

Wine Pairing Suggestion: 2021 Omega Road Mouvèdere



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