Name: Drunken Shellfish Stew
Cuisine: Italian
Ingredients: shells from 1 lb shrimp (you’ll use the shrimp in the stew); 4 cups water; 1 onion, quartered; 3 garlic cloves, peeled and smashed; 2 celery stocks, chopped into 2 inch pieces; 1 large carrot, peeled and chopped into 2 inch pieces; 4 sprigs thyme; 4 sprigs parsley; 6 black peppercorns; 1 tsp salt; 3 tbsp olive oil; 2 medium onions, diced; 3 bell peppers (I use 2 red and 1 green), chopped; 7 garlic cloves, diced; 1 tsp fennel seed; 1/2 tsp red pepper flakes; 2 cups red wine (I use red zinfandel); 2 cups of shrimp stock*; 1 28 oz can whole tomatoes, crushed; 2 bay leafs; 2 tsp dried thyme; 2 tsp dried oregano; 1 lb shrimp, peeled and deveined (save the shells for the stock); 1/2 lb bay scallops; 8-10 mussels, scrubbed and debeared; 8-10 clams, cleaned (I like manila, cherry stone or little neck); 1 small bunch parsley, chopped; crusty bread for serving

Description

This drunken shellfish stew is delicious. Serve it with chopped parsley and crusty bread or crostinis. And don’t forget the wine!

Ingredients

Scale

Shrimp Stock

shells from 1 lb shrimp (you’ll use the shrimp in the stew)
4 cups water
1 onion, quartered
3 garlic cloves, peeled and smashed
2 celery stocks, chopped into 2 inch pieces
1 large carrot, peeled and chopped into 2 inch pieces
4 sprigs thyme
4 sprigs parsley
6 black peppercorns
1 tsp salt

Shellfish Stew

3 tbsp olive oil
2 medium onions, diced
3 bell peppers (I use 2 red and 1 green), chopped
7 garlic cloves, diced
1 tsp fennel seed
1/2 tsp red pepper flakes
2 cups red wine (I use red zinfandel)
2 cups of shrimp stock*
1 28 oz can whole tomatoes, crushed
2 bay leafs
2 tsp dried thyme
2 tsp dried oregano
1 lb shrimp, peeled and deveined (save the shells for the stock)
1/2 lb bay scallops
8–10 mussels, scrubbed and debeared
8–10 clams, cleaned (I like manila, cherry stone or little neck)
1 small bunch parsley, chopped
crusty bread for serving

Instructions

Stock

Combine all stock ingredients in a large pot. Bring to simmer and cook 25 to 30 minutes. It should reduce to about 3 cups. Set aside.

Stew

Heat the olive oil in a large dutch over. Add the onion and peppers and cook over medium heat for 7 minutes. Add the garlic, fennel seed, and red pepper and cook another 7 minutes.
Add the stock, wine, tomatoes and dried herbs (bay leaf, thyme, oregano). Raise the heat and bring to a boil. Reduce heat and simmer 30 minutes.
When the stew is almost ready, you can steam your mussels and clams. Fill a large pot with an inch of water and bring to a boil. Add the mussels and clams and cover. Steam for several minutes until they open (typically 4-7 minutes). Use a slotted spoon to fish them out as they open and set aside. Be sure to discard any that don’t open.*
Return stew heat to a boil. Add the shrimp and scallops, cook 4 minutes. Once shrimp are cooked through, add the steamed mussels and clams. Add the parley and serve in large bowls with crusty french bread.

Notes

*If you don’t have homemade seafood stock, substitute clam juice for a rich seafood flavor.
*It’s best to steam the shellfish separately to ensure they all open. This also helps avoid overcooking the shrimp and scallops.

Keywords: shellfish; shrimp; clams; mussels; scallops; chioppino; red zinfandel