Chesapeake Seafood Stew
Ingredients
3 large onions, chopped | ||
1/2 cup olive oil | ||
1 quart water | ||
2 cups dry white wine | ||
2 (10oz) cans of tomato puree | ||
1 tbs sugar | ||
2 tbs kosher salt | ||
2 tsp oregano | ||
2 tsp dried basil | ||
2 tsp black pepper | ||
2/3 cup fresh parsley, chopped | ||
1 lb skinless fish fillets | ||
1 lb lump crab meat | ||
1 dozen cherry stone clams, in shell | ||
1 dozen oysters, in shell | ||
1 dozen mussles | ||
1 dozen large shrimp |
Directions:
- In a large stock pot add the oil and saute the onions using medium heat. Cook until tender.
- Add the water, wine, tomato puree and seasonings. Simmer for 1 hour.
- Wash the fish and scrub the oyster and clam and mussel shells. Rinse to remove any grit.
- Add the seafood to the broth and simmer for about 20 minutes or until the shells open.
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