SEAFOOD STEW WITH VEGETABLES

Seafood Stew With Vegetables image

Provided by Pierre Franey

Categories dinner, lunch, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 cups bay or ocean scallops
1 pound shrimp, shelled and deveined
1 cup oysters with their liquor
Salt to taste if desired
Freshly ground pepper to taste
1 tomato, about 1/2 pound
2 ribs celery
1 small carrot, trimmed and scraped
1 2-inch length of leek
2 tablespoons olive oil
1/3 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 teaspoon turmeric
1/2 cup dry white wine
1 cup fish broth or bottled clam juice
2 teaspoons tomato paste
2 teaspoons grated fresh ginger
3 tablespoons finely chopped parsley

Steps:

Cut ocean scallops into quarters; leave bay scallops whole. Sprinkle scallops, shrimp and oysters with a small amount of salt and pepper.
Peel tomato and remove seeds. Cut into 1/4-inch cubes. There should be about 3/4 cup.
Cut celery crosswise into thin pieces. There should be about 1/2 cup.
Cut carrot crosswise into 1 1/2-inch lengths. Cut pieces lengthwise into very thin julienne strips. There should be about 1 cup.
Cut leek into very thin julienne strips. There should be about 1/2 cup.
Heat oil in skillet and add onion and garlic. Cook, stirring, until onion is wilted. Add celery, carrot and leek. Sprinkle with turmeric. Cook, stirring, about 2 minutes.
Add wine and fish broth. Stir in tomato paste and ginger. Cook about 5 minutes.
Add tomato and scallops and bring to boil. Cook about 1 minute and add oysters, in their liquor, and shrimp. Cook about 2 1/2 minutes. Stir in parsley and serve.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1193 milligrams, Sugar 4 grams, TransFat 0 grams