A simple and quick seafood stew. White fish, shrimp and clams. So full flavour your family will love this.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup and stews
Servings: 4
Author: Trish | The In Fine Balance Food Blog
Ingredients
1tablespoonolive oil
1onion chopped
2very large garlic cloves chopped
¾cupof finely chopped parsley
2medium / smallish tomatoes
2Tablespoonof tomato paste
½cupwhite vermouth or white wine
1can of whole baby clams / juice drained and reserved
1236ml jar of clam juice
1lbshrimp
0.5lbcod fillets227g package frozen, cut into bite-sized pieces
salt
pepper
tabasco
Instructions
Heat 1 tablespoon of olive oil in a large dutch oven or deep saute pan. Add onion and saute until fragrant and tender, about 4 minutes. Add garlic and parsley. Saute for another 2 minutes. If at any point the onions are sticking to the bottom of the pan add a little of the reserved clam juice or white wine.
Add tomato paste and saute to incorporate it fully into the vegetables. Then add diced tomatoes, clam juice, the wine and the reserved clam juice from the can of clams (just use the lid to drain it into the pot and hold the clams for a few minutes). Bring to a boil. Then reduce to a simmer and simmer for about 10 minutes.
Increase heat to medium-highish and add the cod pieces Cook about 5 minutes, then add shrimp and calms. Stew should be simmering hard (but not violently). Cook until the shrimp are pink. In total, once fish is added, do not simmer for more than 10 minutes to avoid over cooking the cod. Season with salt, pepper and Tabasco. Serve.