Seafood Stew
Submitted by:Jeannette Sabo
My home style version of the classic Italian Seafood Soup Ciappino.
- 6 tbsp butter
- 1 cup diced onions
- 1 leek cleaned quartered and chopped
- 1 clove garlic chopped
- ¼ cup flour
- 2/3 cup diced Smithfield ham
- 4 cups fish stock
- 1 cup white wine
- 2 cups peeled quartered tomatoes
- 1 cup peeled diced potatoes
- 1 tsp salt
- 4 threads saffron ground or finely minced
- 1 bay leaf
- ½ lb bass, cod fish cut into chunks
- 1 lb soft shell clams washed
- ½ lb special crabmeat picked
- Tabasco sauce
In a heavy soup pot, melt butter and sauté the onions, leek and garlic until soft. Stir in the flour and cook, stirring constantly, 3 minutes. Add ham, stock, wine, tomatoes, potatoes, salt and saffron and bay leaf. Bring to a boil, reduce the heat and simmer 40 minutes. Stir in fish, clams and crabmeat. Cover and cook until clams open. Serve in bowls with Tabasco on the side.
Fish stock - 7 cups
- 3 ½ to 4 fish heads, bones or trimmings
- 2 quarts of cold water
- 2 onions sliced
- 2 carrots peeled and chopped
- 4 cloves garlic unpeeled
- 2 bay leaves
- 1 tbsp black peppercorns
- 2 tsp dried thyme
- ½ bunch fresh parsley
In a large pot combine all ingredients and bring to a boil. Simmer over medium heat for 30 minutes, skimming off surface foam frequently. Strain through a fine sieve or cheesecloth
[ Last Updated: 07-May-2012 | Reader Comments Report Problem