BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SEAFOOD STEW, LIVORNO STYLE

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Ingredients:

  • 6 cloves garlic, chopped

  • 2-3 shallots, chopped
  • 1 medium carrot, diced
  • 4 stalks celery, chopped
  • 1 cup dry white wine
  • 1 can (16 ounce) diced tomatoes with juice or 1 pound tomatoes, fresh, concasse
  • 1 teaspoon seasalt
  • 2 teaspoons dried oregano
  • 1 teaspoon cracked coriander
  • 1 pound clams, cleaned
  • 1 pound mussels, cleaned
  • 1/2 pound shrimp, cleaned
  • 1/2 pound halibut, 2 inch chunks
  • 1 bunch fresh basil, chiffonade, just before service

Method:

Add EVOO to bottom of preheated Dutch oven pot. Add garlic, shallots, carrot, and celery. Cook until vegetables are aromatic and still firm. Add wine, tomatoes, seasalt, oregano and coriander. Bring to simmer and add clams, mussels and cover for 5 minutes. Gently stir in halibut and shrimp and cook for 3-5 minutes. Taste the broth and adjust seasoning with sea salt coriander and black pepper. Dish up into large past size bowls. Drizzle with your favorite EVOO and top with shredded basil.

ALTERNATELY, place a large ladle of stew over your favorite polenta or pasta.






TO RECIPES

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