Seafood Stew

Name: Seafood Stew
Ingredients: 2 tablespoons extra virgin olive oil; 1 14 cups onions, chopped; 1 -2 tablespoon garlic, chopped; 1 tablespoon dried oregano; 1 12 teaspoons fennel seeds (optional); 1 cup chicken stock; 34 cup dry white wine; 1 lb shrimp, peeled and deveined (21-25 count); 6 ounces firm white fish, cut into 1 in pieces; 14 cup fresh basil, chopped; 2 12 cups crushed tomatoes; 1 cup bottled clam juice; cayenne pepper, salt, black pepper, to taste

13 ingredients

7 steps

Ingredients

2 tablespoons extra virgin olive oil
1 14 cups onions, chopped
1 -2 tablespoon garlic, chopped
1 tablespoon dried oregano
1 12 teaspoons fennel seeds (optional)
1 cup chicken stock
34 cup dry white wine
1 lb shrimp, peeled and deveined (21-25 count)
6 ounces firm white fish, cut into 1 in pieces
14 cup fresh basil, chopped
2 12 cups crushed tomatoes
1 cup bottled clam juice
cayenne pepper, salt, black pepper, to taste

Directions

1

Heat olive oil in soup pot over med heat.
2

Add onion, garlic, oregano, and fennel seeds and saute until onion is tender (about 8 min).
3

Add tomatoes, clam juice, stock, and wine.
4

Increase heat and boil until slightly thickened, about 15 minute.
5

Add seafood, reduce heat and simmer 2 minute.
6

Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 min longer.
7

Season to taste with cayenne, salt, and pepper.