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Chesapeake Bay Seafood Stew

  • 8servings
  • 501calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1 large onion , diced

  3. 6 cloves garlic , unpeeled

  4. 2 leeks , well washed, halved, and cut into pieces

  5. 1/3 cup chopped fennel bulb, or 1 tablespoon fennel seed

  6. 5 pounds ripe tomatoes , chopped

  7. 2 small potatoes , peeled and diced

  8. 2 cups dry white wine

  9. 3 cups Fish Stock

  10. 1 teaspoon dried thyme leaves

  11. 1 teaspoon dried oregano

  12. 1 bay leaf

  13. Grated zest of 1 orange

  14. 3 or 4 threads of saffron

  15. Salt and freshly ground black pepper, to taste

  16. 8 to 10 pieces of French bread , sliced on the diagonal

  17. Melted butter and chopped garlic, for toast

  18. 2 pounds bass , rockfish, bluefish, or other firm-fleshed fillets

  19. 1 pound backfin crabmeat , picked over

  20. 1 1/2 pounds small hard-shell clams , well scrubbed

  21. Rouille

  22. Chopped parsley

Instructions Jump to Ingredients ↑

  1. Heat the oil in a heavy pot and saut the onion, garlic, leeks, and fennel until slightly softened, about 8 to 10 minutes. Add the tomatoes, potatoes, wine, stock, thyme, oregano, and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes.

  2. Puree the mixture in a blender or food processor. Pour through a fine sieve and return to the pot. Add the orange zest, saffron, salt, and pepper. Cook over medium-low heat, stirring frequently, until somewhat reduced, about 20 to 30 minutes.

  3. Meanwhile, preheat the oven to 375F.

  4. Brush the bread slices with melted butter and top with garlic. Toast in the oven until browned.

  5. Cut the fish in chunks about 2 inches square. Add to the sauce and cook for 8 to 10 minutes, or until the fish is almost done.

  6. Add the crabmeat and clams. Stir, then cover. Cook until the clams have opened. Reserve 1 cup of the liquid for making Rouille.

  7. Prepare the Rouille. Place 1 piece of garlic bread in each bowl, then spoon in the fish and broth. Arrange the clams on top. Garnish with parsley. Serve the Rouille on the side.

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