Seafood Stew
 
20 large  gulf shrimp, shelled and deveined
1 lb.  cod fillet, cut into 3/4-inch cubes
2 clove  garlic, minced
4 Tbsp  extra-virgin olive oil
1 large  onion, chopped
1   habanero pepper, stem removed, chopped
1 large  yellow bell pepper, cut into 3- by 1/4-inch strips
3 tsp  all-purpose flour
2 Tbsp  tomato paste
2 cup  bottled clam broth
1   16 oz.can) whole tomatoes, drained, reserving juice, and chopped
1/2 tsp  italian seasoning
1 tsp  dried hot red pepper flakes
10   mussels (preferably cultivated), scrubbed well and beards pulled off
2/3 cup  dry vermouth or dry white wine
4 Tbsp  minced fresh flat-leafed parsley leaves
 
 
in a small bowl toss shrimp and cod with garlic and 1/2 tablespoon oil and 
let stand while preparing stew. in a 3-quart saucepan cook onion and bell 
pepper in remaining 1 1/2 tablespoons oil over moderate heat, stirring, 
until softened and beginning to turn golden. stir in flour and tomato 
paste and cook over moderately low heat, stirring, 3 minutes. add broth in 
a stream, stirring, and simmer, stirring, until mixture is thickened 
slightly. stir in tomatoes with reserved juice, italian seasoning, red 
pepper flakes, habanero pepper, salt and pepper to taste. simmer 10 
minutes. 
 
while stew is simmering, in a 1-quart saucepan combine mussels and 
vermouth or wine and bring to a broil. steam mussels, covered, 3 to 5 
minutes, or until opened, discarding any unopened ones. add shrimp and 
cod mixture to stew and simmer 5 minutes, or until cod is just cooked 
through. add mussels with cooking liquid and parsley and simmer just 
until mussels are heated through. 
 
serves: 4 
-- 
a1 hot food group 
william barfieldsr 
 
-- 
(ID: 11843) Mirror: rec.food.recipes: Sun, Jul 13, 2003


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