ITALIAN SEAFOOD STEW WITH GARLIC-HERB CROUTONS
Fans of seafood will fall for this flavorful stew featuring clams, cod, shrimp and scallops.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 1 1/2 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
- Meanwhile, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
- Heat oven to 350°F. In 4-quart Dutch oven, mix clam juice, tomatoes, tomato sauce, wine and 1/2 cup of the pesto. Layer cod, shrimp, scallops, mussels and clams in Dutch oven. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 to 20 minutes or until mussel and clam shells have opened.
- Meanwhile, in small bowl, mix butter and remaining pesto until well blended. Spread on both sides of bread. On ungreased cookie sheet, place bread in single layer. Bake 10 to 15 minutes, turning once, until toasted on both sides.
- Discard any mussels or clams that don't open. Spoon stew into soup bowls; top with croutons.
Nutrition Facts : Calories 450, Carbohydrate 33 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 7 g, TransFat 1/2 g
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Khethokthula Sphe
[email protected]The stew was a bit too fishy for my taste. I would recommend using less seafood.
Cecilia Barbosa
[email protected]The stew was a bit bland for my taste. I would recommend adding more spices and herbs.
Abdul ghafoor khan
[email protected]I found that the stew was a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
Fahad Ghafoor
[email protected]This stew is a little bit time-consuming to make, but it's worth it. The flavors are amazing.
Max Irizarry
[email protected]This is my go-to recipe for seafood stew. It's always a crowd-pleaser.
Yasin Ahammed
[email protected]I made this stew for a party and it was a huge hit! Everyone loved it.
Sanije Hashani
[email protected]This stew is perfect for a cold winter night. It's hearty and filling, and the flavors are so comforting.
Emanuel Reid
[email protected]This stew is a great way to use up leftover seafood. I had some shrimp, mussels, and clams that I needed to use up, and this recipe was perfect.
Sunil Randhawa
[email protected]I was pleasantly surprised by how good this stew was. I'm not usually a fan of seafood stews, but this one was really delicious. The broth was flavorful and the seafood was cooked perfectly.
Nokue Ropah
[email protected]This recipe is a keeper! The stew is packed with flavor and the seafood is cooked to perfection. I will definitely be making this again.
Smanga Msibi
[email protected]I love this seafood stew! It's so easy to make and always turns out delicious. The flavors are amazing and the seafood is always cooked perfectly.
Kikie Shanell
[email protected]This recipe was a hit with my family! The seafood was cooked perfectly and the broth was delicious. The croutons were a great addition, and they soaked up the broth perfectly.
Mangala Jayanath
[email protected]Wow! This stew is amazing. The seafood is so fresh and flavorful, and the broth is packed with flavor. I especially loved the garlicky croutons - they added the perfect touch of crunch and flavor.
Adam Love
[email protected]This seafood stew is a delightful journey through the flavors of the Italian coast. The broth is rich and flavorful, with a perfect balance of herbs and spices. The seafood is cooked to perfection, tender and succulent. Served with the garlicky crout