Seafood Stew (Holiday Menus for Family)

 

For 6 portions

• 6 fresh large mussels
• 6 large raw shrimps in shell
• ¼ cup olive oil
• 4 cloves garlic, finely chopped
• 1 small red chile, seeded and finely chopped
• 1 can (28 ounces) italian pear-shape tomatoes, drained and chopped
• ½ pound cod, halibut or sole fillets
• 4 small cleaned squid (calamari), cut in rings
• 1 salmon steak (6 ounces)
• 1 swordfish steak (6 ounces)
• 1 cup chopped fresh clams
• 8 cups chicken broth
• ½ cup dry white wine
• 1 tablespoon chopped fresh sage

1. Discard any broken-shell or open mussels ; scrub remaining mussels in cold water, removing any barnacles with a dull paring knife.
2. Remove beards by tugging them away from shells ; place mussels in container and cover with cool water, agitate water with hand, then drain and discard water.
3. Peel shrimp ; make a shallow cut lengthwise down back of each shrimp, wash out vein.
4. Heat oil in 6-quart Dutch oven over medium-high heat ; cook garlic and chile in oil, stirring frequently until garlic is golden and reduce heat to medium.
5. Add mussels and tomatoes, cover and cook 5 minutes.
6. Add shrimp and remaining ingredients to tomato mixture.
7. Heat to boiling, reduce heat ; cover and simmer 1 hour, stirring occasionally.

BON APPÉTIT