Active Time: 20 Minutes
Total Time: 50 Minutes
Yield: Makes 4 servings
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RECIPE INGREDIENTS
| 1/4 cup extra virgin olive oil |
| 2 medium leeks, white and light green, sliced and washed |
| 1 yellow or red bell pepper, diced |
| 4 large cloves garlic, minced |
| 1/2 pound small white mushrooms, wiped clean and quartered |
| 2 medium carrots, peeled and diced |
| 2 1/2 teaspoons kosher salt |
| 1/2 teaspoon freshly ground black pepper |
| 1 cup white wine |
| 2 bay leaves |
| 3 cups tomato puree |
| 2 cups fish broth or clam juice |
| 2 boiling potatoes, peeled and diced |
| 2 tablespoons finely minced fresh ginger |
| 1 medium zucchini, diced |
| 12 littleneck clams in their shells, scrubbed clean |
| 16 medium mussels in their shells, scrubbed clean |
| 3/4 pound large shrimp, peeled and deveined |
| 1/4 cup minced fresh coriander leaves |
| 3/4 pound snapper fillet (skin on), cut into 1 1/2-inch wide slices |
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DIRECTIONS
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Heat the oil in a large stewpot. Add the leeks, pepper, and garlic, and sauté over medium heat until the vegetables are soft, about 5 minutes. Add the mushrooms and carrots and season with 1 1/2 teaspoons of the salt and the pepper. Sauté for 1 minute. Add the white wine and simmer until the liquid is reduced by half, about 7 minutes. Add the bay leaves, tomato puree, and fish broth, and continue to simmer over medium-low heat, covered, for 15 to 20 minutes.
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While the stew base is simmering, put the potatoes in a small saucepan with water to cover, add the remaining 1 teaspoon salt, bring to a boil, and simmer for 3 to 4 minutes, or until the potatoes are tender. Drain the potatoes and add to the stew. (The base can be prepared up to this point a day ahead, cooled, and refrigerated.)
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When ready to serve, bring the stew to a boil, add the ginger and zucchini, and simmer, covered, for 1 to 2 minutes. Stir in the clams, cover the pan, and cook the clams for 5 to 6 minutes, or until the shells just begin to open. Stir in the mussels, shrimp, and coriander. Season the broth to taste with salt and pepper. Tuck the snapper pieces into the stew, and continue to cook, covered, for 3 to 4 minutes. The stew is ready when the clam and mussel shells open fully and the shrimp turn a light pink and begin to curl. Swirl the pan to mix the stew without breaking up the snapper. Serve immediately in large warmed bowls.
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