CHERI'S SPICY ITALIAN SEAFOOD STEW

CHERI'S SPICY ITALIAN SEAFOOD STEW image

Yield 6 servings

Number Of Ingredients 30

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1/2 lb dungenous crab meat
1/2 lb shrimp
1/2 lb halibat/sea bass
1/2 lb salmon
1 large carrot
1/2 cup celery chopped
1/4 cup sweet pepper
1t fresh thyme
1 yellow onion
4 garlic cloves
1 can tomatoe paste
1 can tomatoe sauce
1 can chopped tomatoes
4 cups chicken stock ( I use better than boulion), homemade is best)
2t vetable oil
2T red wine
1tsp-2TBs of cajun spice mix
Cajun Spice mix
1/4 cup salt
2T cayenne
2T paprika
1/4t thyme
1/4t mustard
1/8t cloves
2T paprika
2T black pepper
2T white pepper
2t basil
1t chilli powder
makes 3/4 cup combine and store in dry cool place

Steps:

1. Make the cajun spice mix as indicated set aside 2.brown garlic, onion, celery and pepper in oil over medium heat until tender 2-3 minutes 3. Add tomatoe paste to pan and cook until the tomatoes paste has darkened (mailard reaction). 4. Add the tomatoe sauce, chopped tomatoes, wine and broth 5. bring to a boil and then reduce to a simmer 6. simmer for 20-30 minutes the stew should be reduced in volume some (thickened) 7. meanwhile prepare shellfish and seafood. Remove crabmeat from cooked dungenous crab, debone and cut white fish and salmon into chunks. Devein shrimp and remove shells and tails. 8. when you are ready to serve add the shellfish and seafood cooking an aditional 2-3 minutes. Do not overcook the stew at this point! 9. serve with fresh baked bread and salad. You can also place the spice mix in a dish for those more adventurous souls!!