Seven Fishes Stew

By amt2mf

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/3 cup thinly sliced shallots (2 or 3)
• 1/2 teaspoon coarse salt
• 2 quarts seafood or fish stock (see note, above)
• 1 pound littleneck clams, scrubbed
• 1/2 pound mussels, scrubbed and beards removed
• 1 pound skinless red snapper fillet, cut into 1 1/2-inch pieces
• 1/2 pound skinless monkfish fillet, cut into 1 1/2-inch pieces
• 1/2 pound cleaned squid, cut crosswise into 1/2-inch rings
• 1/2 pound bay scallops, tough ligament removed from side if necessary
• 1 pound rock shrimp
• 1/2 cup small fresh basil leaves

Details

Preparation time 10mins
Cooking time 15mins
Adapted from marthastewart.com

Preparation

Step 1

Heat oil in a wide, shallow pot over medium heat. Add shallots and salt; cook, stirring occasionally, until soft and golden, about 3 minutes.

Add stock, and bring to a boil over high heat. Add clams, and reduce heat. Cover, and simmer 1 minute. Stir in mussels, cover, and simmer just until shellfish begin to open, about 2 minutes.

Stir in snapper and monkfish, cover, and simmer just until fish is opaque throughout, about 2 minutes.

Stir in squid, scallops, and shrimp. Remove from heat, cover, and let stand 1 minute. Discard any clams or mussels that haven't opened, and transfer seafood to a tureen or serving bowl. Pour stock through a cheesecloth-lined sieve into a bowl. Return stock to seafood, and stir in basil. Serve immediately.