A healthy diet including Maritime Stew is a mouth watering example of the goodness of the sea, complete with bold chunks of fish, shellfish and crustaceans swimming in a delectably rich broth! Just add a little crusty bread and dig in!
| Prep Time | 30-40 Minutes |
| Cook Time | 30 Minutes |
| Servings |
8-10 People
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Ingredients
- 2 Tbsp olive oil
- 1 ea Anchovy Fillet
- 1 ea onion (coarse dice)
- 4 ea garlic cloves
- 2 ea Celery Stalks (coarse dice)
- .5 ea fennel bulb (coarse dice)
- 1 ea Red chile
- 1 cup dry white wine
- 1 cup Clam Juice
- 1 ea 28oz Can of Tomatoes (no sodium)
- 1 qt water (as needed)
- 1 Tbsp thyme
- .25 cup parsley (chopped)
- .25 tsp freshly ground black pepper
- 1 lb Whole Clams
- 1 lb Fresh Mussels
- 1 lb Crab Legs (or whole crab)
- 1 lb Large Shrimp
- 1 ea Red Snapper
Ingredients
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Instructions
- Mince garlic. Finely mince red chili. Coarsely dice the onion, celery and fennel. Chop or smash anchovy.
- In a large, heavy-bottomed stockpot, Dutch oven or deep casserole, combine olive oil, anchovy, garlic and chili. Stir and sizzle for a minute, then add vegetables and sauté for a further few minutes.
- Add wine, clam juice and no-salt-added crushed tomatoes. Add fresh thyme, parsley and black pepper. Stir and let cook over low heat for 15 minutes until contents simmer.
- Increase heat and add all seafood. Cook until clams and mussels begin to open, while crab and shrimp shells blush red. At this point settle the shell fish in the pot so broth pools at top of pot. Reduce heat to low. Settle the cut chunks of the snapper in the broth. Do not stir the pot at this point. Cover pot and allow snapper to poach intact. And feel free to leave out the head and tail if you’re squeamish. They add flavor, but are not mandatory.
- Serve stew in a bowl and be prepared to do some work with your fingers and shell crackers… but it’s worth it!
Recipe Notes
This nutritious and mouth-watering seafood recipe, loaded with lean protein and healthy omega3-rich fats, is fairly expensive if done in large quality with all the shellfish ingredients. However, it easily adapts to fewer diners and a more modest pocketbook. Just reduce all ingredient proportions and eliminate the crab, plus one of the mollusks, either the clams or mussels.
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