SEAFOOD STEW WITH CABBAGE AND CARROTS

Seafood Stew with Cabbage and Carrots image

Provided by Lady Sonia J. Colwyn

Yield Serves 2

Number Of Ingredients 13

1 1/2 cups bottled clam juice
1 cup chopped onion
1/2 cup Riesling wine
1 tablespoon minced garlic
1 tablespoon minced fresh thyme or 1 teaspoon dried
12 clams, scrubbed
10 ounces orange roughy fillets, cut into 1-inch pieces
6 large uncooked shrimp, peeled, deveined
6 large sea scallops
1/3 cup whipping cream
3 tablespoons unsalted butter
4 cups thinly sliced green cabbage (about 1/2 medium head)
1 large carrot, peeled, grated

Steps:

Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes. Add clams. Cover and cook until clams open, about 6 minutes. Using tongs, transfer clams to bowl. Discard any clams that do not open. Add fish, shrimp and scallops to Dutch oven and simmer until seafood is just cooked through, about 3 minutes. Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams. Add cream and boil until liquid is reduced to 3/4 cup, about 25 minutes.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add cabbage and carrot and sauté until cabbage wilts, about 4 minutes.
Return shellfish mixture to Dutch oven and stir to heat through. Divide cabbage mixture between 2 shallow soup bowls. Ladle shellfish stew over.