Seafood Stew with Cabbage And Carrots

1 servings

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Seafood Stew with Cabbage And Carrots Ingredients

1 1/2 c Bottled clam juice	6 lg Uncooked shrimp; peeled,
1 c Chopped onion	6 lg Sea scallops
1/2 c Riesling wine	1/3 c Whipping cream
1 tb Minced garlic	3 tb Unsalted butter
1 tb Minced fresh thyme or 1	4 c Thinly sliced green cabbage;
12 Clams; scrubbed	; head)
10 oz Orange roughy fillets; cut	1 lg Carrot; peeled, grated
; pieces

Instructions for Seafood Stew with Cabbage And Carrots

Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes. Add clams. Cover and cook until clams open, about 6 minutes. Using tongs, transfer clams to bowl. Discard any clams that do not open. Add fish, shrimp and scallops to Dutch oven and simmer until seafood is just cooked through, about 3 minutes. Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams. Add cream and boil until liquid is reduced to 3/4 cup, about 25 minutes. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add cabbage and carrot and saute until cabbage wilts, about 4 minutes. Return shellfish mixture to Dutch oven and stir to heat through. Divide cabbage mixture between 2 shallow soup bowls. Ladle shellfish stew over. Serves 2. Bon Appetit May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Uncategorized