I made Seafood Stew for dinner tonight. Taste extremely good!!! The ingredients mentioned put 2 cups of white wine...well, I ended up putting the whole bottle (750ml). Overall the whole seafood stew cooking takes around 2.5 hrs. Long time but it’s worth it!!!
Ingredients
* 3 tablespoons good olive oil
* 1 1/2 cups chopped yellow onions (2 small)
* 1 or 2 corns
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 2 cups good white wine
* 1/2 (14-ounce) can plum tomatoes, chopped
* 1 quart Seafood Stock, recipe follows, or store-bought fish stock
* 1 tablespoon chopped garlic (3 cloves)
* 1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
* 1 pound each halibut and bass fillets, cut in large chunks
* 24 mussels, cleaned
Directions
Heat the oil in a stockpot, add the onions, potatoes, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the corn are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open.
Seafood Stock:
* 2 tablespoons good olive oil
* Shells from 1 pound large shrimp
* 2 cups chopped yellow onions (2 onions)
* 2 carrots, peeled and chopped
* 2 cloves garlic, minced
* 1 quarts water
* 4 cup good white wine
* 1/3 cup tomato paste
* 1 tablespoon kosher salt
* 1 1/2 teaspoons freshly ground black pepper
Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
