Penn Cove Seafood stew
This is easy to make seafood stew recipe is the perfect date night. Loaded with fresh seafood and vegetables this restaurant style dish will turn a weeknight into a special occasion.
Servings: 8
Calories: 407kcal
Ingredients
- 4 tablespoons olive oil
- 1 large white onion diced
- 4 large garlic cloves diced
- 1 cup white wine
- 2 cups chicken stock
- 2 cups diced tomatoes drained
- 2 cups tomato sauce
- salt
- pepper
- dried basil
- dried oregano
- 1 cup zucchini sliced
- 1 cup mushrooms sliced
- 1 cup broccoli florets broken into small bite size pieces
- 4 dozen Penn Cove shellfish mussels (or local mussels)
- 4 dozen Manila clams (or little neck clams)
- 2 pounds wild Pacific salmon cut into 2 inch piece
- 16 large prawns (16-20 count shrimp)
- 16 large scallops
- 4 tablespoon unsalted butter diced
- ½ cup parsley chopped
Instructions
- In a large pot, heat the olive oil. Add the onion and garlic and cook over high heat for about three minutes. Deglaze with wine and reduce buy about a third. Add the chicken stock and tomatoes. Season with salt, pepper, dried oregano and dried basil. Bring to a boil and cook for about 10 minutes.
- Add your clams and mussels, cover and cook until about half of them have opened (about 5 min). Add all vegetables, the fish, prawns and scallops, stir gently, cover again and cook until all mussels and clams are fully opened (about 5-8 min) add butter and chopped parsley let cook for one more minute and serve.
- Enjoy with a nice slice of rustic bread ( we serve with a cheesy garlic bread here at the restaurant)
Nutrition
Calories: 407kcal | Carbohydrates: 14g | Protein: 34g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 728mg | Potassium: 1241mg | Fiber: 2g | Sugar: 6g | Vitamin A: 975IU | Vitamin C: 29.7mg | Calcium: 70mg | Iron: 3.1mg