Italian Seafood Stew
Makes 8 to 10 servings
1 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper
2 bay leaves
2½ cups dry white wine, such as Chardonnay, divided
1 (28-ounce) can diced tomatoes
4 (8-ounce) bottles clam juice
¼ cup chopped fresh parsley
4 tablespoons unsalted butter
2 shallots, chopped
1 pound fresh mussels, cleaned and debearded
1 pound fresh clams, cleaned
1 pound large fresh shrimp, peeled and deveined
1 pound jumbo lump crabmeat
Salt
Ground black pepper
1. In a large pot, heat oil over medium-high heat. Add onion, garlic, basil, oregano, red pepper, and bay leaves; cook until onion is softened and garlic is browned, about 4 minutes. Add 2 cups wine, and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Add tomatoes, clam juice, and parsley. Return mixture to a simmer, and cook 20 minutes. (At this point, tomato mixture can be cooled and refrigerated up to 3 days.)
2. In another large pot, melt butter over medium heat; add shallot, and cook until softened, about 3 minutes. Add mussels, clams, and remaining ½ cup wine; cover and cook 4 minutes or until shells open. (Discard any unopened seafood.) Add tomato mixture, and bring to a boil; add shrimp and crab, and simmer until shrimp are firm and pink, 3 to 4 minutes. Season to taste with salt and pepper.
For a splash of decadent summer flavor, try this delicious Italian Seafood Stew. You’ll be instantly transported to the seaside after one bite of this rich dish, filled with mussels, clams, shrimp, crabs, and a perfect blend of seasonings.
