Irish Seafood Stew

                               

                                     Irish Seafood Stew

Fisherman’s Stew consists of fresh seafood mixed with amazing herbs and spices. Pair it with a nice Irish Whiskey on the side – you can’t go wrong!  The recipe is pretty simple and easy to prepare. You basically create a delicious broth, throw in the seafood and serve hot with a side of crusty bread. 

Ingredients:

1 cup crushed tomatoes, or fresh chopped tomatoes
2 cups fish stock
¼ teaspoon red chili flakes
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, thinly sliced
½ very thinly sliced fennel bulb (must be fresh!!)
½ cup white wine
¼ cup chopped parsley
8 ounces firm white fish, halibut or sea bass, cut into 1.5-inch cubes
8 peeled and deveined raw shrimp
8 ounces cleaned, ready to cook calamari
12 muscles, scrubbed clean
12 clams, scrubbed clean
Salt to taste
Crusty bread on the side (great for dipping!)

Directions:
Combine tomatoes, red pepper flakes and water into a medium sized bowl. Pour all into a blender or food processor- blend until smooth. Set aside.

Cut white fish into 1 ½ chunks to match the other seafoods size. Set aside. Clean all other seafood and set aside.

Melt butter and olive oil in a large pot on medium heat.

Add in sliced fennel, garlic and salt. Cook and stir until the garlic takes on color – about 1 minute. Stir in white wine. Let it simmer until reduced by about half – 2 to 3 minutes.

Combine tomato puree and white wine mixture. Bring to a boil. Continue to boil until fennel is tender – 2 to 3 minutes. Taste and add seasonings as needed.

Stir in parsley, white fish, shrimp and calamari. Then add in clams and mussels. Cover, increase heat to high and cook until clam and mussel shells open. White fish, shrimp and calamari should be opaque in

color – about 5 minutes of cooking.

You’re done! Pour into serving bowls, add some chunky bread on the side and pour yourself an Irish Whiskey.