Dinner Is Served Seafood Stew

 

2 TBS olive oil

2 green bell peppers, diced

2 large carrots, thinly sliced

1 cup chopped onion

1 cup chopped celery

2 14½ cans “ready cut” tomatoes

2 – 3 cups bottled clam juice OR fish stock

1 cup dry white wine (plus more if needed)

3 medium Yukon Gold or Red Potatoes, cut in ¼-inch dice

4 garlic cloves, minced

1 tsp dried oregano

1 bay leaf

½ tsp cayenne pepper

1 tsp. sea salt

 

24 small clams or mussels, scrubbed

2 pounds firm white fish (scrod, halibut…) cut into 1-inch pieces

 

Chopped fresh parsley

 

Heat oil in a heavy large pot over medium-high heat. Add peppers, carrots, onion and celery and cook until vegetables are tender, stirring frequently, about 15 minutes. Mix in tomatoes, clam juice and wine. Add potatoes, garlic, oregano, bay leaf, cayenne pepper and salt and bring to a boil.  Cover, reduce and simmer until potatoes are tender, about 25 minutes.  Taste for seasoning and add additional salt and/or pepper. Add more fish stock or wine, if desired. (Can be made one day ahead. Cover and chill. Bring to a simmer before continuing.)

 

Add clams or mussels to stew, cover and cook until they open up, about 5 minutes (discard any that do not open). Add fish; cover and cook until fish is cooked through, about 3 minutes.  Sprinkle with parsley and serve.

 

Serves 6-8

 

NOTE> For this recipe, it is important to chop the vegetables into a uniform dice, so that they cook evenly.  Because the cooking time is relatively short, a smaller dice works better.

 

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