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
  1. Put all ingredients in a pot, bring to a boil and simmer for 1 hour
  2. Strain and discard everything but the strained liquid
 
For Seafood Stew
  1. 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)
  2. Add ½ cup white wine. Cover the pan and cook for 1 minutes
  3. Add shrimp stock, cooked vegetables, thyme,  salt & pepper and cook for 3-5 minutes
  4. Add in all the remaining seafood, cover and cook for 7 minutes
  5. Remove lemon, garnish with chopped scallions and parsley, and serve