This is a simple fish stew, perfect for a winter night. Have a nice loaf of bread to soak up the broth and enjoy with aa bottle of Verdejo.
- 2 Tbs. olive oil
- ½ cup chopped onions
- 2 cloves garlic, minced
- 1 cup diced potatoes
- ¼ tsp. saffron (optional)
- 1 cup clam juice
- ¼ cup white wine
- ¼ pound bay scallops
- ¼ pound shrimp
- ¼ pound white fish
- 6 clams in the shell
- salt & pepper
- 2 Tbs. chopped parsley
- 2 Tbs. chopped chives
In a heavy 12-inch skillet, sauté the onions in the olive oil until translucent (about 5 minutes) over medium high heat..
Add garlic and sauté about 1 minute longer.
Add the diced potatoes and stir to mix the vegetables. Add the saffron.
Add the clam juice and the white wine. Bring to a good simmer and then lower the heat to low, cover, cooking the vegetables for 15 minutes.
Meanwhile peel and de-vein the shrimp. Cut the fish up into pieces about 1” in diameter.
Add the clams, if using, and the fish. Cover the pan and allow to cook for 4-5 minutes. The clams should open.
Add the fish, scallops, shrimp, parsley, and chives. Cook for about 2-3 minutes, until the shrimp begin to color and the fish is firm and translucent. Stir to blend.
Note: Don’t overcook! If overcooked, the bay scallops and shrimp will be tough.