Scott’s Seafood Stew

From Scott Johnston

Use this recipe as a rule of thumb. Any seafood would do, any white fish, I like shrimp, scallops are optional (I like the small bay scallops). Generally get what is on sale and feel free to use frozen seafood, do not worry if there is no clam juice or tomato paste. Red wine also works or no wine. I have used V8 instead of wine as well.

• Ingredients:
• 4–5 tablespoons extra-virgin olive oil, divided
• 1 cup finely chopped onion
• 3 tablespoons minced garlic
• 1 tablespoon minced fresh thyme
• 3/4 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1 cup dry white wine
• One 28-ounce can crushed tomatoes, undrained
• One 8-ounce bottle clam juice
• 1 cup water
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 18 littleneck clams, well-scrubbed
• 1 1/2 pounds skinless Cod fillets , cut into 1 1/2-inch pieces
• 12 ounces extra-large shrimp, peeled and deveined, tails on
• 12 medium sea scallops
• 1 lb of mussels
• 1/4 cup chopped fresh parsley

DIRECTIONS:
1. Heat 3 tablespoons oil in a large pot over medium heat. Add onion; sauté 5 minutes or until tender. Add minced gar­lic, thyme, and red pepper; sauté 1 minute. Stir in tomato paste; cook 1 minute. Add wine, cook on high 5 minutes or until reduced by half. Add tomatoes with juices, clam juice, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil; reduce heat to low, and simmer, partially covered, 10 minutes.

2. Raise heat on stove to medium; add clams and mussels. Cover; cook 5–8 minutes or until shells are just opened. Remove clams (discard unopened shells). Set aside; keep warm. Lower heat to simmer. Season cod with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; add to pot  . Cover; cook 2 minutes. Turn off heat, and stir in shrimp and scallops; cover. Let sit 6–8 minutes or until shrimp and scallops are just cooked. Return clams and mussels to pot; cover.

 Ladle soup into 6 bowls; sprinkle with parsley.