This chill chaser is the showcase of Northwest tables during the rainy months. Ingredients: For the seafood stew base: 1 tablespoon extra-virgin olive oil 1⁄2 medium onion, sliced 2 stalks celery, chopped 1⁄2 fennel bulb, sliced 1⁄2 red pepper, seeds and inner white ribbing removed, sliced 1⁄2 yellow pepper, seeds and inner white ribbing removed, sliced 1⁄2 poblano chili pepper, sliced 2 tablespoons tomato paste 1 tablespoon garlic, minced 2 teaspoons dried thyme 1 teaspoon celery seeds 1 teaspoon chili flakes 2 cups clam juice 6 cups water 1 tablespoon kosher salt 1⁄2 teaspoon fennel seeds 11⁄2 cups white wine 1 32-ounce can Italian plum tomatoes, chopped For the stew: 1⁄4 cup extra-virgin olive oil 1 pound clams 1 pound mussels 1⁄2 pound scallops 12 prawns 1⁄2 pound mixed fish (2 to 3 types of fin fish pieces) 1 clove garlic, minced 1⁄4 shallot, minced 2 cups white wine 1⁄2 pound crab meat 4 steamed potatoes, quartered 2 ears fresh corn or 1 8-ounce package frozen corn seafood stew base ....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Northwest Seafood Stew
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