Irish Seafood Stew
Serves 2
Ingredients
For the Seafood Stew
- ½ tbsp butter
- 1 tsp garlic, minced
- 2 tbsp extra virgin olive oil
- 1 slice lemon
- 1 tbsp parsley, chopped
- ½ cup white wine
- 10 mussels
- ½ cup sliced calamari
- 2 large scallops
- 4 littleneck clams
- 3 jumbo shrimp
- 4 oz cod fillet
- 1 cup shrimp stock [recipe below]
- 1 tbsp chopped scallions
- 1 carrot, cut into 4 pieces & boiled until tender
- 1 red potato, cut into 4 pieces & boiled until tender
- handful of green beans, sauteed in olive oil or butter (should still have snap to them)
- salt
- pepper
- fresh thyme to taste, chopped
For Shrimp Stock
- 2 cups shrimp shells
- 1 onion, rough chopped
- 1 stalk of celery, rough chopped
- 1 carrot, rough chopped
- 1 tsp salt
- pinch of pepper
- enough water to cover all ingredients
How-to
For Shrimp Stock
- Put all ingredients in a pot, bring to a boil and simmer for 1 hour
- Strain and discard everything but the strained liquid
For Seafood Stew
- Put butter, olive oil, garlic, littlenecks and lemon slice in a sauté pan and sauté on medium heat for about 3 minutes (brown but don't burn the garlic)
- Add ½ cup white wine. Cover the pan and cook for 1 minutes
- Add shrimp stock, cooked vegetables, thyme, salt & pepper and cook for 3-5 minutes
- Add in all the remaining seafood, cover and cook for 7 minutes
- Remove lemon, garnish with chopped scallions and parsley, and serve