By Chef Brian Duffy
INGREDIENTS:
· 1 GALLON (16 CUPS OF WATER)
· FISH SCRAPS, CHRIMP SHELLS, ETS.
· 1 WHITE ONION, DICED
· 1 CELERY STALK, DICED
· 1 CARROT, DICED
· THYME
· PARSLEY
· WHOLE PEPPERCORNS
· SALT AND PEPPER TO TASTE
· 4 FRONDS OF SAFFRON
· 1 TBSP. OLIVE OIL
· 1 RED BELL PEPPER, DICED
· 1 GREEN BELL PEPPER, DICED
· 1 LARGE WHITE ONION DICED
· 2 CELARY STALKS, DICED
· 6 WHOLE TOMATOES, DICED
· 4 CLOVES ROASTED GARLIC
· SCALLOPS, SHRIMP, MUSSELS
DIRECTIONS:
1. START BY MAKING THE FISH STOCK.
2. ADD THE ONIONS, CELERY AND CARROTS TO A LARGE STOCK POT AND SWEAT BRIEFLY.
3. THEN ADD ALL THE REST OF THE INGREDIENTS, BRINGING TO A BOIL
4. THEN SIMMER FOR 30 TO 45 MINUTES. STRAIN OUT ALL THE SOLIDS AND SET THE LIQUID STOCK ASIDE.
5. ADD 1 TBSP. OF OIL TO A LARGE STOCK POT
6. ADD THE PEPPERS, ONIONS, CELERY, AND TOMATOES.
7. COOK FOR 3 MINUTES AND THEN ADD THE ROASTED GARLIC AND FISH STOCK. SIMMER WHILE YOU PREPARE THE SEAFOOD.
8. HEAT A TEASPOON OF OIL IN A LARGE FRYING PAN UNTIL SMOKING. ADD YOUR SCALLOPS, SHRIMP, AND MUSSELS (2 SCALLOPS, 3 SHRIMP, 5 MUSSELS PER PERSON)
9. THEN LEAVE THEM ALONE. LET THEM GET A GOOD SEAR ON ONE SIDE, THEN FLIP. ADD ONE CUP OF YOUR STOCK AND VEGGIE MIX TO THE FRYING PAN FOR EACH SERVING OF SEAFOOD.
10. COVER AND LET SIMMER UNTIL THE SHRIMP ARE COOKED THROUGH, BETWEEN 3 AND 5 MINUTES. SERVE IMMEDIATELY.
11. MAKE SURE YOU SERVE THIS STEW WITH PLENTY OF CRUSTY BREAD, BECAUSE YOU'RE GOING TO WANT TO HAVE IT TO MOP UP YOUR BOWL.
