California Shellfish Stew

No votes yet
1 1⁄2 hours 6 Servings Print RecipeEmail Recipe


4tablespoonolive oil
2cupyellow onion (finely chopped)
2 red bell peppers (stemmed, seeded and coarsely diced)
1 green bell pepper (stemmed, seeded and coarsely diced)
7clovegarlic (peeled and finely chopped)
2cupfish stock
2cupzinfandel wine
1canpeeled plum tomatoes (about 2 pounds, drained)
1 1⁄2tablespoondried basil
1teaspoondried thyme
1 bay leaf
  ground black pepper
  red pepper flakes
8 mussels
8smallclams (littlenecks or cherrystones)
8largeshrimp (peeled and deveined)
3⁄4poundbay scallops
1cupitalian parsley (chopped)


Heat the oil in a large soup kettle. Add onion, peppers, and garlic and cook over low heat, covered until vegetables are tender, about 25 minutes.

Add fish stock, zinfandel, and tomatoes and raise the heat.

Stir in the basil, thyme, and bay leaf, and season to taste with salt, pepper, and red pepper flakes.

Bring the soup to a boil, reduce heat, and simmer, partially covered, for 30 minutes. Stir occasionally, crushing the tomatoes with the stirring spoon. Taste and correct seasoning. (If you wish to complete the soup through this step the day before serving, it will keep and improve upon refrigeration.)

Scrub the mussels and clams well and debeard the mussels. Place them in the bottom of the heavy kettle, add a inch of water, cover, and set over high heat. As they steam open, remove them one by one with a slotted spoon and reserve. Rinse the shrimps and scallops and pat dry. Freezes shellfish juices for your next batch of fish stock.

At 5 minutes before serving the stew, bring the tomato and wine mixture to a boil. Drop in shrimps and scallops, then clams and mussels in their shells. Add the parsley, stir well, and remove from heat. Let stand, covered, for 1 minute.

Ladle the stew into heated bowls, dividing the seafood equally, and serve immediately.

Recent comments