Seafood Stew
- 2 shallots, sliced
- 2 cloves garlic, minced
- 1 Tablespoon olive oil
- 1 pound cod or other hearty fish cut into 1½-inch pieces
- 2 cups clam juice or fish stock
- ½ cup white wine
- 1 pound mussels, scrubbed and debearded
- ½ pound shrimp, peeled and deveined
- 3 large plum tomatoes, skinned, seeded and roughly chopped
- 4 springs fresh thyme or 1 teaspoon dried thyme
- salt and pepper to taste.
- 1 cup fresh spinach
- 1 cup fresh arugula
- In a large dutch oven, saute shallots and garlic until translucent.
- Add stock, wine and fish, bring to a boil. Reduce heat and simmer for 5 minutes.
- Add tomatoes and mussels bring back to a boil, reduce heat add shrimp cook additional 3-4 minutes until opaque.
- Add greens and thyme. Cook to wilt greens and release thyme flavor, about 1 to 2 minutes.
- Salt and pepper to taste. Serve with crusty bread.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/seafood-stew/
3.2.2807