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Seafood Stew on Garlic Toast

Source: The Italian Gourmet
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
This recipe brings together two Tuscan traditions: the fisherman-style seafood stew and the bruschetta or crostini of the farm kitchen.
8 small squid
8 mussels
13 oz small clams
2 teaspoons butter
1 tablespoon olive oil
1 tablespoon chopped shallot
1 cup dry white wine
1/2 cup heavy cream
2 cups fish stock
1/2 teaspoon saffron threads or 1/4 teaspoon ground saffron
salt and white pepper
32 medium shrimp, shelled and deveined
1 red bell pepper, cut into small dice
1 tablespoon chopped flat-leafed parsley
8 slices coarse-textured bread, each 1 x 3 in, toasted and rubbed with garlic
Additional olive oil, for the toast
Seafood Stew on Garlic Toast Recipe at
Clean the squid and make a cross-shaped cut in the mantle of each one for three-quarters of its length. This has the effect of opening them up like flowers during cooking.

Steam the mussels until they open. Remove the meat, reserving their liquid and discarding the shells. Strain the reserved liquid. Prepare the clams in the same manner as the mussels.

In a large skillet, combine the butter and olive oil. Add the shallot and sauté until golden. Add the mussel liquid, wine, cream, fish stock, saffron, and salt and pepper to taste. Mix well and cook for a few minutes.

Add the squid, mussels, clams, shrimp, bell pepper and parsley to the skillet, and cook for 2 or 3 minutes on low heat, stirring a couple of times as it cooks.

Drizzle a thin stream of olive oil over the slices of toast. Place 2 slices on each plate, cover with the seafood stew, and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 504
Fat. Total: 21g
Fiber: 1g
Carbohydrates, Total: 32g
Sodium: 1464mg
% Cal. from Fat: 38%
Cholesterol: 217mg
Protein: 34g
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