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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | Vegetable stock (low sodium used) | 8 | ounces | shrimp | 8 | ounces | scallops, sea (dry packed) | 8 | ounces | fish, mild firm filets (halibut or mahi) | 1 | small | littleneck clams, (bags usually contain 2 doz.) | 1 | can (16 fl oz) | tomatoes canned, diced | 2 | leaves | bay leaf | 1 | medium (2-1/2" dia) | yellow onion, sliced thin | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | yellow bell pepper, seeded and sliced thin | 2 | cloves | garlic, minced | 1 | tablespoon | olive oil | 1 | fluid ounce | dry vermouth | 2 | fliud ounces | red wine | 1/2 | teaspoon | Red pepper, flakes | 1/4 | teaspoon | sea salt, or more ot taste | 1/2 | teaspoon | black pepper, ground | 2 | tablespoons | parsley, minced fresh |
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Steps
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Sequence
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Step
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| | 1 | peel and devein the shrimp, reserve the shells | | 2 | pull side muscle off the scallops, reserve | | 3 | skin and cut the fish in 1" cubes, reserve the skin | | 4 | rinse the clams and discard any open shells that don''t close easily | | 5 | in a small saucepan simmer vegetable stock, add bay leaves, shrimp shells, side muscle from the scallops and the fish skin | | 6 | prepare the vegetables and measure remaining ingredients | | 7 | in a large skillet over med-high heat saute the onions and peppers in olive oil with the garlic and red pepper flakes until the vegetables are just tender | | 8 | add vermouth and red wine, cook until liquid is reduced by half | | 9 | strain the seafood/vegetable stock into the pan and add the tomatoes, season with salt | | 10 | add the scallops and fish cubes cover and cook 5 minutes | | 11 | add the clams, cover and cook @ 3 minutes | | 12 | add the shrimp, cover and cook @ 3 minutes | | 13 | test seafood temperature, shellfish should reach an internal temperature of 165 degrees | | 14 | add fresh parsley and serve immediately |
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