Serves 4
[ingredients title=”Ingredients”]
-
- 2 tablespoons olive oil
-
- ¼ yellow onion, diced
-
- 1 celery stalk, diced
-
- 1 teaspoon salt
-
- 32 ounces of seafood stock
-
- ½ pound clams, scrubbed and cleaned
-
- ½ pounds mussels, scrubbed and beards removed
-
- ½ pound of red snapper fillet, skinless and cut into 1-inch pieces
-
- ¼ pound monkfish fillet, skinless and cut into 2-inch pieces
-
- ¼ pound squid, cleaned and cut crosswise into ¼-½-inch rings
-
- ¼ pound scallops, rinsed and side-muscle removed, if attached
-
- ½ pound shrimp, peeled and deveined and tails removed
- 2 green onions, cut into ¼ inch pieces
[/ingredients]
[directions title=”Instructions”]
-
- In a large stock pot over medium heat add the olive oil, onion, celery, and salt. Cook until the onion is translucent, about 5-7 minutes.
-
- Add the seafood stock and clams. Reduce the heat to low and cover. Cook for 2 minutes then add the mussels, simmer until they start to open, about 2-3 minutes.
-
- Add the snapper and monkfish and simmer until they are opaque, about 2 minutes.
-
- Add the squid, scallops, and shrimp. Cook for 2 minutes.
-
- Remove any clams or mussels that didn’t open
-
- Using a slotted spoon remove the seafood to the serving bowl.
-
- Pour the remaining liquid through a colander lined with cheesecloth. Add the remaining liquid to the serving bowl.
- Serve and top with the green onions
[/directions]
#recipe, #NationalFoodOfTheDay, #SevenFishesStew, #ChristmasEve, #glutenFree, #MainCourseRecipe