French Country Shellfish Stew

Submitted by Stephanie Z.

"Posted for ZWT3, I got this recipe from foodfit.com. I haven't tried this yet, but it sure sound yummy!"

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 red pepper, finely chopped
• 2 garlic cloves, minced
• salt
• fresh ground black pepper
• 1 orange, zest of
• 1 teaspoon thyme (fresh or dry)
• 1 bay leaf
• 1⁄2 cup white wine
• 1 (28 ounce) can diced tomatoes, drained
• 2 cups fish stock or 2 cups clam juice
• 1 dozen clam (littleneck or cherrystone)
• 12 medium shrimp, peeled and deveined
• 2 lbs mussels, scrubbed
• 2 tablespoons fresh parsley, coarsely chopped

directions

1. Heat the olive oil in a soup pot over medium heat. Add the onion, celery, red pepper and garlic, season lightly with salt and pepper and cook until the vegetables begin to soften, about 5 minutes.
2. Add the orange zest, thyme, bay leaf and wine and bring to a boil. Cook until the wine is almost gone.
3. Add the tomatoes and fish stock (or clam juice or chicken broth) and cook for 5 minutes more. (This can be made in advance and stored in the refrigerator for up to 3 days.).
4. Rinse the clams and add them to the pot, cover with a lid or foil and cook for 5 minutes.
5. Remove the cover and add the mussels. Cover again and cook for 1 minute. Remove the cover, add the shrimp and cook until the shrimp are just cooked, about 2 minutes more.
6. Season with salt and pepper if needed and serve hot.