California, Seafood Stew
a hearty dish for ghost hunters
There's nothing like a night of ghost-hunting to stir the appetite. This makes a good dish for gathering around the table to discuss what you you have seen and heard.
Serves a dozen hungry ghost-hunters.
- 2/3 cup and 1 teaspoon butter
- 2 med. sized red onions, chopped
- 6 tbsp. minced garlic
- 1 bunch fresh parsley, chopped
- 2 (14.5) ounce cans stewed tomatoes
- 2(14.5 ounce) cans chicken broth
- 2 bay leaves
- 3 tablespoons dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup water
- 1 1/2 cups white wine
- 1.5 pounds large shrimp - peeled and deveined
- 1.5 pounds bay scallops
- 18 small clams
- 16-1/2 mussels, cleaned and debearded
- 1-1/2 cups and crabmeat
- 1-1/2 pounds cod fillets, cubed
- Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
- Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
- Stir in the fish, shrimp, scallops, clams, mussels. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Add crabmeat.
- Ladle soup into bowls and serve with warm, crusty bread and plenty of butter.
- PREP 10 mins
- COOK 45 mins
- READY IN 55 mins