Recipe for Northwest Seafood Stew

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Yield:

6 to 8

Ingredients:

Amount	Ingredient
4 tbl	extra virgin olive oil
4 x	plump clv garlic, peeled and minced
1 lrg	onion, chopped
2 x	carrots, scraped and sliced
2 stalk	celery, chopped
1 lb	tiny red or white potatoes
1 x	sweet red pepper, chopped
2 cup	water, fish stock, clam or chicken broth
1/2 tsp	dried thyme leaves
1 x	bay leaf
	salt and freshly ground black pepper to taste
1 x	28-ounce can peeled, chopped plum tomatoes
1 cup	dry white or red wine
2 lb	red snapper or cod fillets, cut into bite-sized pieces
2 doz	clams, cleaned and scrubbed
2 doz	shrimp, shelled and deveined
1/2 cup	fresh Italian (flat-leaved) parsley, chopped or scissored, for

Instructions:

Instructions: Saute the garlic and onions in the olive oil until soft. Stir in carrots, celery, pepper, potatoes, water or stock, thyme, bay leaf, salt and pepper, and simmer, uncovered, for 10 minutes.

Add the tomatoes and wine, and simmer until the potatoes are just tender.

Add the fish and simmer until cooked through; then add the clams and shrimp, and simmer until the clams open.

Ladle into bowls and sprinkle with parsley.

Yield: serves 6 to 8

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