Talk about yummy! This bouillabaisse-style fish stew is truly a seafood loverʼs delight. You can add squid, scallops, other types of fish, lobster—the bigger the pot, the better the stew!
Serves: 6Hands-on: 20 minutesTotal: 38 minutesDifficulty: Medium
- 9 littleneck clams, cleaned
- 1⁄2 lb. fresh cod fillets
- 1⁄2 lb. medium peeled shrimp
- 4 crab legs
- 1 small onion, peeled and diced
- 1 clove garlic, peeled and minced
- 1 can (16 oz.) diced tomatoes, undrained
- 1⁄2 cup clam juice
- 1⁄2 cup red wine
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. chopped fresh basil
- 1⁄4 tsp. ground black pepper
- 1⁄4 tsp. crushed red pepper
- 1⁄8 tsp. dried sage
- 1⁄4 tsp. dried oregano
- Clean clams and cut cod fillets into 1-inch pieces. Rinse shrimp and crab legs. Combine onion, garlic, tomatoes, and clam juice in a large soup pot. Bring to a boil.
- Add wine. Reduce heat, cover, and simmer until onion and pepper are tender, about 10 minutes. Stir in remaining ingredients. Bring to a boil.
- Reduce heat, cover, and simmer another 8 minutes. Fish will flake easily and clams will open when soup is done. Be sure not to overcook. Serve hot.