Shellfish Stew

Name: Shellfish Stew
Ingredients: 12 littleneck clams, scrubbed; 12 mussels, scrubbed (and debearded if necessary); 1 tablespoon cornmeal; 1/4 cup extra virgin olive oil; 3 onions, halved lengthwise and slivered; 1 fennel bulb, trimmed, halved lengthwise, and slivered; 1 tablespoon finely minced garlic; 1/4 teaspoon crushed red pepper flakes; 1 can (28 ounces) peeled Italian plum tomatoes, undrained; 2 cups canned tomato sauce; 1 cup dry white wine; 1 bottle (8 ounces) clam juice; 1/4 cup Pernod; Salt and freshly ground black pepper, to taste; 18 large shrimp, peeled and deveined; 12 sea scallops; 3 tablespoons chopped fresh tarragon leaves, or 2 teaspoons crushed dried tarragon; 1/2 cup chopped fresh flat-leaf parsley leaves; 6 large slices peasant bread, toasted, brushed with oil and rubbed with garlic, for serving

19 ingredients

14 steps

Ingredients

12 littleneck clams, scrubbed
12 mussels, scrubbed (and debearded if necessary)
1 tablespoon cornmeal
1/4 cup extra virgin olive oil
3 onions, halved lengthwise and slivered
1 fennel bulb, trimmed, halved lengthwise, and slivered
1 tablespoon finely minced garlic
1/4 teaspoon crushed red pepper flakes
1 can (28 ounces) peeled Italian plum tomatoes, undrained
2 cups canned tomato sauce
1 cup dry white wine
1 bottle (8 ounces) clam juice
1/4 cup Pernod
Salt and freshly ground black pepper, to taste
18 large shrimp, peeled and deveined
12 sea scallops
3 tablespoons chopped fresh tarragon leaves, or 2 teaspoons crushed dried tarragon
1/2 cup chopped fresh flat-leaf parsley leaves
6 large slices peasant bread, toasted, brushed with oil and rubbed with garlic, for serving

Directions

1

Place the clams and mussels in a large bowl of water.
2

Stir in the cornmeal and soak for 1 hour to remove any sand.
3

Drain the shellfish, rinse well, and set aside.
4

Meanwhile, heat the oil in a large heavy pot over medium-low heat.
5

Add the onions, fennel, garlic, and red pepper flakes, cover the pot, and cook, stirring occasionally, until the onions are translucent, about 15 minutes.
6

Pour the tomatoes and their juices into a food processor or blender, and process until pureed.
7

Add the pureed tomatoes, tomato sauce, wine, clam juice, and Pernod to the pot, and bring to a boil.
8

Reduce the heat to medium, season with salt and pepper, and simmer, uncovered, until slightly thickened, about 15 minutes.
9

Add the reserved clams and mussels, cover the pot, and cook until they begin to open, 5 to 6 minutes.
10

Add the shrimp and scallops, and cook, uncovered, until they are cooked through, about 3 minutes.
11

Stir in the tarragon and, 1/4 cup of the parsley.
12

Adjust the seasonings, adding salt and pepper to taste.
13

Transfer the stew to a serving bowl, discarding any clams or mussels that have not opened, and sprinkle with the remaining 1/4 cup of the parsley.
14

Serve with the toasted peasant bread.