Pacific Northwest Seafood Stew
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 0.50 | cup | Olive oil |
| 2.00 | cup | Onions sliced thin |
| 1.00 | cup | Bell pepper, red sliced thin |
| 1.00 | cup | Bell pepper, green sliced thin |
| 2.00 | tbsp | Garlic(1) minced |
| 2.00 | cup | Mushrooms, domestic sliced thin |
| 2.00 | cup | Fennel bulb |
| 1.00 | tbsp | Orange zest |
| 1.00 | qt | KNORR Ultimate Clam Base 6 x 1 Lb prepared |
| 1.00 | cup | Vermouth dry |
| Salt and black pepper to taste | ||
| 12.00 | x | Clams, little neck , cleaned |
| 12.00 | x | Mussels , scrubbed |
| 1.00 | lb | Shrimp large, peeled and deveined |
| 8.00 | oz | Scallops |
| 1.00 | lb | Halibut |
| 8.00 | x | Potatoes- Red bliss , small, quartered |
Preparation
1. In a stock pot heat 1/4 cup of oil and sauté onion, peppers, garlic, mushrooms, fennel and orange zest. Cook stirring often 5 to 6 minutes or until onions are translucent.
2. Add prepared Knorr Ultimate Clam Base and vermouth. Bring to a boil, reduce heat and simmer for 10 minutes. Adjust seasoning.
3. In a sauté pan heat remaining oil, add clams, mussels, shrimp, scallops and fish. Sauté for 1 minute, add potatoes, sauté for 1 more minute and add mixture to the stock. Cover and cook until clams are open.
4. Garnish with parsley.
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