Manhattan-Style Seafood Stew
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
38
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Chop tomatoes in processor
2
Add to pot with clam juice, wine, bay leaves and dried red pepper
3
Cook bacon in heavy large pot over medium heat until fat renders, about 5 minutes
4
Add onions and shallots and sauté until tender, about 8 minutes
5
Simmer 20 minutes, stirring occasionally
6
Add potatoes to stew and simmer until tender, about 20 minutes
7
Season with salt and pepper
8
(Can be prepared 1 day ahead
9
Cover and refrigerate
10
Return to simmer before continuing
11
) Add clams to stew
12
Cover and simmer until clams begin to open, about 5 minutes
13
Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes
14
Discard any clams that do not open
15
Mix in half of basil
16
Transfer stew to large serving bowl
17
Sprinkle with remaining basil and lemon peel
18
Cook bacon in heavy large pot over medium heat until fat renders, about 5 minutes
19
Add onions and shallots and sauté until tender, about 8 minutes
20
Chop tomatoes in processor
21
Add to pot with clam juice, wine, bay leaves and dried red pepper
22
Simmer 20 minutes, stirring occasionally
23
Add potatoes to stew and simmer until tender, about 20 minutes
24
Season with salt and pepper
25
(Can be prepared 1 day ahead
26
Cover and refrigerate
27
Return to simmer before continuing
28
) Add clams to stew
29
Cover and simmer until clams begin to open, about 5 minutes
30
Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes
31
Discard any clams that do not open
32
Mix in half of basil
33
Transfer stew to large serving bowl
34
Sprinkle with remaining basil and lemon peel