SEAFOOD STEW w/CABBAGE & CARROTS

By BobD

Ingredients

• 2 SERVINGS
• This savory, French-inspired dish is also delicious made with mussels instead of, or in addition to, the clams. Either way, it's good with crusty bread to soak up the broth, and a glass of spicy white
• 1 1/2 cups bottled clam juice
• 1 cup chopped onion
• 1/2 cup Riesling wine
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 12 clams, scrubbed
• 10 ounces orange roughy fillets, cut into 1-inch pieces
• 6 large uncooked shrimp, peeled, deveined
• 6 large sea scallops
• 1/3 cup whipping cream
• 3 tablespoons unsalted butter
• 4 cups thinly sliced green cabbage (about 1/2 medium head)
• 1 large carrot, peeled, grated

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes.

Add clams. Cover and cook until clams open, about 6 minutes.

Using tongs, transfer clams to bowl. Discard any clams that do not open.

Add fish, shrimp and scallops to Dutch oven and simmer until seafood is just cooked through, about 3 minutes.

Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams.

Add cream and boil until liquid is reduced to 3/4 cup, about 25 minutes.

Meanwhile, melt butter in heavy large skillet over medium-high heat.

Add cabbage and carrot and saute until cabbage wilts, about 4 minutes.

Return shellfish mixture to Dutch oven and stir to heat through.

Divide cabbage mixture between 2 shallow soup bowls.

Ladle shellfish stew over.