Entrees
Mediterranean Seafood Stew
Makes 6 servings
Mediterranean Seafood Stew
Makes 6 servings
Ingredients
- ½pound small new potatoes, skin on, whole
- 4garlic cloves, peeled and minced
- 2large onions, peeled, cut into quar- ters, with root ends intact (to hold them together)
- 2tablespoons extra virgin olive oil
- 2cans (14 ounces each) diced tomatoes, juices drained
- 1can (6 ounces) salt-free tomato paste
- 1cup clam juice or fish stock
- 1cup dry white wine or vermouth
- 1teaspoon saffron
- 1teaspoon dried basil
- 1bay leaf
- ½teaspoon fennel seeds
- ¼teaspoon peppercorns
- 5whole sprigs of fresh parsley
- (stems and leaves)
- 1small fennel bulb (8 ounces), top off, cut into ½-inch slices
- 18mussels, scrubbed and debearded if necessary
- 12jumbo shrimp, peeled, deveined, left whole with tail on
- 12sea scallops, cut in half horizon- tally
- ¾pound white fish, such as scrod, cut into 2-inch pieces
- ½cup chopped parsley leaves grated zest of one orange
Preparation
- Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart® Slow Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine, saf- fron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs
- in a 5 x 5-inch square of cheesecloth (or coffee filter) and tie securely with kitchen twine. Add to pot. Cover and press the on/off button to turn the unit on. Set time for 2 hours and press High. Once slow cooker switches to Warm set time for 3 hours and press Simmer. Once time elapses, reset time for 3 hours and press Sim- mer; the slow cooker will automatically switch to Warm when cooking time has elapsed. At this point the sauce can rest on Warm until one hour before serving.
- Raise heat to High, then add fennel slices; cook another 30 to 40 minutes. Add mussels, shrimp, scallops and fish. Continue to cook about 10 to 15 minutes, or until mussels are open, shrimp are pink, scallops and fish are opaque. Garnish with chopped parsley and orange zest.
- Ladle stew directly from the pot into warm soup bowls. Serve with crusty bread on the side.
