Fresh Seafood Stew Recipe

Fresh Seafood Stew Recipe

  • 3 pounds clams in shell, scrubbed
  • 6 cups water
  • 3 cups water
  • 1 1/2 cups uncooked white rice
  • 1/3 cup distilled white vinegar
  • 1 cup chopped onion
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fennel seed
  • 1/8 teaspoon saffron
  • 1/8 teaspoon cayenne pepper
  • 2 cups chopped fresh tomato
  • 1 pound red snapper fillets, cut into 2 inch pieces
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons lemon zest
  1. Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 6 cups water and vinegar; let stand 30 minutes; drain. In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside to cool.
  2. Cook onion, broth, wine, tomato paste, oregano, fennel seed, saffron, red pepper and tomatoes in Dutch oven over medium heat about 10 minutes, stirring occasionally, until onion is tender.
  3. Stir in clams and fish. Cover and cook 5 minutes. Stir in rice. Cover and cook about 3 minutes, removing clams as they open, until all clams have opened. Discard any unopened clams. Return clams to stew. Mix parsley and lemon peel; sprinkle over stew.
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