Seafood Stew











Lovely Seafood Stew

2 live crabs
10 shrimp with tail
8 scallops
1 quart Fish Stock
1 shallot
2 celery stalks
2 ripe, plum tomatoes-peeled
a few red pepper flakes
1 big glass of dry white wine

My fish stock that I previously made was fully thawed.

Chop the shallots and celery and saute for about 5 minutes in a pan with a few tablespoons of olive oil. Add the scallops and sear about 2 mins per side.  Remove scallops and put them aside for later. Add the white wine to the celery shallot mixture, about a big glass. Let some of the wine evaporate a bit and then add  the fish stock. Start a big pot of boiling water to cook the crabs.  Once the water is boiling add salt, pepper corns and red pepper flakes to give a bit of flavor to the crabs. Carefully place the live crab into the boiling water and let cook for about 10 mins. once cooked add them to the fish stock mixture. Peel and chop a tomato and add to the pot. Add the shrimp and cook for about 5 mins.  Lastly add the clams and previously cooked scallops.  You will be ready to eat in about 4 minutes.  Just make sure all clam shells are open which is a good indication that your meal is ready to eat.   A big YUM!   It was truly delicious. I do wish I had fennel though, next time.

I went to my fabulous Fish stop to stock up on yummy seafood. I love going to this warehouse. I feel like I’m on a hunt. I never really know what the fisherman will have, yet whatever it is, it’s always fresh and delicious. Today I decided I would use up my fish stock to make a seafood stew. I got 2 huge crabs and 2 lbs of clams for nothing. My friend got a gorgeous Mahi Mahi, the lady at the shop told my friend’s 4-year old, “Mahi Mahi is so great they had to name it twice.” I just love it on the docks of San Pedro. The nice, friendly Mexican guy working on cleaning the fish gave the little girl the fish spine to give to the seals off the dock. We went out with our fish guts and got swarmed by over 30 hungry Pelicans. She tossed the fish remains in the water and sure enough, over 15 Lion Seals came swimming. It was the coolest thing, so pure. So pure that I was scared of all these animals rushing towards us. We weren’t in a safe-aquarium environment, we were in the wild, in a way. The pelicans were at my feet. I got over the fright then grabbed my two angry crabs and fresh clams. I got home and put them right away in the fridge. I placed the clams in a bowl of salt water with about a tablespoon of polenta, apparently it helps purge the clams of any sand. I perused different recipes for seafood stew and other types. Most all required fennel. I didn’t have any. I used a bit of celery instead.



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