Mediterranean Seafood Stew

By Marjorie917

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Ingredients

2 c chopped onions
2 c chopped carrots
2 c chopped celery (chop the leaves and add in as well)
4 cloves garlic - chopped fine
1/2 c extra virgin olive oil
2 bottles good dry white wine
2 large cans whole Italian tomatoes with their juices (hand squeeze to little pieces)
2 tbsp sugar (mix in with tomatoes)
1 1/2 boxes chicken broth - do not dilute (Pacific brand or Swanson are good)
Fresh chopped parsley - about 1 cup
Fresh copped basil - about 1 cup
Clams - about 4 per person, washed clean
Shrimp - about 4 per person - Rinse shrimp in cold water and pat dry
Squid - 1 small squid with tentacles per person - Rinse in cold water and pat dry.
Halibut - Enough for about 4 inch square piece per person - if not available and firm flesh white fish will do or even scallops.

Details

Servings 10

Preparation

Step 1

Heat olive oil in large pot. Stir in onions, carrots, celery and celery leaves. Add a little salt and pepper to taste. Saute till onions are soft and translucent - about 10 minutes. Add wine, tomatoes and chicken broth. Cover and bring to a boil. Lower heat and add parsley and basil. Simmer for about 45 minutes to an hour. IF YOU CAN, MAKE THIS PART A DAY AHEAD.

If you made broth day ahead, bring broth to a boil. Add clams and cover. Cook for about 4 minutes. Then add the squid, shrimp and halibut. Cover and cook for about another 5 minutes. Serve and sprinkle with fresh chopped basil.