Try this Seafood Stew recipe, or contribute your own.
- 1 onion chopped
- pepper
- 1 tablespoon olive oil
- salt
- 1 lb shrimp
- 2 very large garlic cloves chopped
- 3/4 cup of finely chopped parsley
- 2 medium / smallish tomatoes
- 2 t of tomato paste
- 1/2 cup white vermouth or white wine
- 1 can of whole baby clams / juice drained and reserved
- 1 236 ml jar of clam juice
- 0.5 lb cod fillets (227g package frozen) cut into bite-sized pieces
- tabasco
- Carbohydrate 3.640240923 g
- Cholesterol 172.3651006 mg
- Fat 2.83715418811183 g
- Fiber 0.484582825683057 g
- Protein 23.3437724305 g
- Saturated Fat 0.500878680949962 g
- Serving Size 1 1 Serving (199g)
- Sodium 170.830926900007 mg
- Sugar 3.15565809731694 g
- Trans Fat 0.575504531509798 g
- Calories 139 calories
Step-by-step
- 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.
Cod requires strict timing to prevent total disintegration in simmering liquid. Cut the frozen cod fillets into uniform 1.5-inch chunks so they release moisture evenly during the 10-minute maximum simmer window. Shrimp and canned baby clams go in during the final minutes because overcooked crustaceans turn rubbery and tough. A heavy Dutch oven retains thermal mass effectively, but a standard deep stainless steel saute pan functions adequately if it holds at least a 4-quart capacity without crowding the fish. ### Broth Concentration Techniques
Reducing the aromatics, tomato paste, and liquids for exactly 10 minutes concentrates the acidity before the proteins enter the pot. Stir the tomato paste continuously during its two-minute saute phase until the bright red color deepens to a rust hue, cooking out the raw metallic flavor. Reserve the clam liquid carefully using the can lid to strain out grit while retaining every drop of natural salinity for the simmering broth.
