Ingredients for Monterey Seafood Stew
- Sea Bass Fillet
- Shrimp
- Scallops
- Sauterne
- Onions
- Green Peppers
- Celery
- Garlic Cloves
- Olive Oil
- Bay Leaves
- Basil
- Thyme
- Tomatoes
- Salt And Pepper
- Lobster Tails
- Crabmeat
- Minced Clams
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How to Make Monterey Seafood Stew
- Pat the bass, shrimp, and scallops dry with paper towels.
- Cut the bass into 1-inch cubes.
- Carefully pick over the scallops to remove any shell fragments.
- In a large bowl, combine the bass, shrimp, and scallops. Add 1 cup dry white wine and marinate in the refrigerator for 4 hours.
- In a large pot or Dutch oven, sauté 1 large onion (chopped), 1 green bell pepper (chopped), 2 celery stalks (chopped), and 4 cloves garlic (minced) in 2 tablespoons olive oil until softened, about 5-7 minutes.
- Add 2 bay leaves, 1 tablespoon chopped fresh basil, and 1 teaspoon dried thyme.
- Cook for 1-2 minutes, stirring constantly, to blend the flavors.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 teaspoon salt, and ½ teaspoon black pepper.
- Simmer uncovered for 15-20 minutes, stirring occasionally.
- Add the marinated fish and the remaining marinating liquid to the pot.
- Cook uncovered for 6-8 minutes, or until the fish is cooked through and opaque.
- Gently stir in 1 cup cooked lobster meat, ½ cup cooked crab meat, and 1 pound littleneck clams.
- Heat through for another 2-3 minutes, or until the clams have opened. Discard any clams that do not open.
- Serve hot, over cooked rice or with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
21g
Fat
6g
Carbs
4g
