Wednesday, January 20, 2016

Shellfish Stew يـخـنة المـحـــار


This recipe serves: 4

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 large yukon gold potatoes cut into 2 inch cubes
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • salt to taste
  • freshly ground black pepper
  • 1 teaspoon minced, fresh thyme, or 1 teaspoon dried
  • 3 bay leaves
  • 1/2 cup white wine
  • 1 28-ounce can diced tomatoes, drained
  • 2 cups fish stock or clam juice
  • 1 dozen littleneck or cherrystone clams
  • 12 medium shrimp, peeled and deveined
  • 1 pound mussels, scrubbed
  • 3/4 lb sea scallops
  • 3 Tablespoons fresh cilantro leaves, coarsely chopped

Preparation
  1. Heat the olive oil in a soup pot over medium heat. Add the onion, celery, potatoes (par boiled or microwaved) and garlic, salt and pepper to taste and cook until the vegetables begin to soften, about 5 minutes.
  2. Add the thyme, bay leaves and wine and bring to a boil. Cook until the wine is almost gone.
  3. Add the tomatoes and fish stock (or clam juice ) and cook for 5 minutes more.
  4. Rinse the clams and add them to the pot, covered cook for 5 minutes.
  5. Add  mussels. Cover again and cook for 1 minute. Stir in shrimp and scallops. Cook until just translucent, 4 to 6 minutes. Remove from heat, add cilantro
  6. Season with salt and pepper if needed and serve hot.
2 cup servings