Tuscan Fish Stew
4 servings
Ingredients
1/2 pound large shrimp, peeled, deveined
9 littleneck clams, soaked in cold water and well scrubbed
3/4 pound cleaned mussels, well scrubbed
1 large Dungeness crab, cleaned and cracked
1/2 pound cubed whitefish (cod, grouper, bass, trout, or halibut)
2 tablespoons extra virgin olive oil
2 clove garlic, sliced
2 tablespoons dried basil
1 medium onion, chopped
finely grated peel of 1 lemon
2 teaspoons dried oregano
2 tablespoons fresh parsley, finely chopped
1/4 cup dry white wine
Instructions
In an 8-quart pot, heat the olive oil and sauté the garlic and onions in the olive oil until translucent. Add the white wine, clams, basil and oregano. Cook covered until clams open (about 8 minutes). Remove opened clams and set aside. Discard any unopened clams. Add the crab and shrimp bring to a boil slowly and cook until shrimp are opaque. Add the mussels and whitefish allow simmering for an additional 10 minutes. Remove from heat; allow sitting for 10 minutes. Discard any unopened mussels. Add parsley and lemon peel, return to heat, simmering until shrimp turn pink. Serve in 4 shallow bowls.