Italian Seafood Stew

Ingredients

  • 2 tablespoons butter

  • 1 onion, diced

  • 4 garlic cloves, minced

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 1/2 teaspoon red pepper flakes

  • 1/2 cup dry white wine

  • 1 (14.5 oz can) diced tomatoes

  • 1 1/2 cup low-sodium chicken stock

  • 2 tablespoons tomato paste

  • 20 clams and mussels, divided

  • 1/2 pound shrimp (size 21/25), peeled and deveined

  • 1 pound cod filet

Directions

  1. In a stockpot over medium-high heat, melt the butter.

  2. Add the onion and sauté until softened, about 4 minutes. Add the garlic, bay leaf, thyme, oregano and red pepper flakes to the pot and cook for 30 seconds.

  3. Add the wine, stirring to deglaze the pan, until nearly evaporated.

  4. Add the tomatoes, chicken stock, and the tomato paste and stir well. Add the clams, cover, and cook for 2 minutes.

  5. Add the mussels and cook for an additional 3 minutes.

  6. Add the shrimp and cod, cover and cook for 2 minutes.

  7. The stew is done when the clams and mussels have opened. Discard and unopened clams or mussels. Remove the bay leaf before serving.

    Serves 4

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