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Seafood Stew
Seafood Stew
Seafood Stew
Seafood Stew
Seafood Stew
Seafood Stew cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6

Seafood Stew

Ingredients

0 allergens identified

Seafood Stew

Instructions

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Instructions

1
|
In a large stock pot, heat oil over medium high heat.
2
|
Add the onions and cook for 5-6 minutes, until tender. Add garlic and sauté for another minute.
3
|
Add the wine, tomatoes, clam juice, bay leaf and salt. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.
4
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Add in all the seafood at once and stir to combine. Cook until shrimp is pink and cooked through and mussels and clams have opened, about 5-7 minutes. Note: Discard any mussels or clams that haven't opened after 5-7 minutes.
5
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Garnish with parsley if desired and serve immediately

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Tips & Tricks (5)

  • Sequential Seafood Cooking 🦐
    Add seafood in stages based on cooking time: mussels and clams first (4-5 minutes), then shrimp (2-3 minutes), and delicate calamari last (1-2 minutes) to prevent overcooking and maintain optimal texture for each ingredient.
  • Debeard Mussels Properly 🐚
    Remove the fibrous beard from mussels by pinching and pulling toward the hinge just before cooking; discard any mussels that don't close when tapped, as they're unsafe to eat.
  • Wine Reduction Magic 🍷
    Let the dry white wine reduce for 2-3 minutes after adding to cook off harsh alcohol while concentrating its fruity, acidic notes that brighten the broth and complement seafood naturally.
  • Clam Juice Boost 💧
    Use the clam juice as your base liquid and reserve any liquid released from fresh clams during cooking to stir back in at the end for maximum umami depth and authentic brininess.
  • Fresh Parsley Finishing Touch 🌿
    Stir in freshly chopped parsley during the final 30 seconds of cooking to preserve its bright chlorophyll and vibrant flavor, adding visual appeal and a fresh herbaceous note that cuts through the richness.
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