STEVE’S INCREDIBLE WILD ALASKA SEAFOOD STEW

It’s a must to serve this extraordinary seafood stew
with a loaf of warm and crusty garlic bread
for sopping up its amazing broth...

[This recipe and photo were featured 
@ http://paper.li/denali_ak/alaskans-10#!travel]

Servings: (10 to 12)

Prep: 10 Mins. | Stew: 45 Mins.

A unique seafood stew with wild Alaska shrimp, scallops, clams, and halibut.  You can change this recipe up in so many ways by also using or substituting the ingredients below with mussels, crab, white and/or red king salmon, sockeye, cod, and so on.

INGREDIENTS

1-1/2 cubes unsalted butter

2 yellow onions, chopped

3 large garlic cloves, minced

2 handfuls fresh flat-leaf Italian parsley, roughly chopped

2 (14.5 oz. cans) Italian stewed tomatoes, undrained-break-up further using a potato masher

2 (14.5 oz. cans) low-sodium chicken broth

3 organic bay leaves

1 tablespoon organic dried basil

¾ teaspoon organic dried thyme

¾ teaspoon organic dried oregano

1 tablespoon old bay seasoning

1 tablespoon freshly squeezed lemon juice

2 cups quality white wine:

--(We used Wollombi Pass South Eastern Australia Semillon Chardonnay 2011)

1-1/2 lbs. fresh shrimp/prawns, peeled and deveined

1-1/2 lbs. fresh bay scallops (if using sea scallops, cut into quarters)

18-live steamer clams

1-1/2 lbs. fresh halibut fillets, cut into 1" cubes

Fine-grained sea salt and freshly ground pepper, to taste

Serve with:

-- A loaf of prepared warm and crusty garlic bread

METHOD

In a large heavy-bottom stockpot, melt butter over medium-low heat, add onions and cook while stirring occasionally, until translucent, about 5 to 7 minutes. Add the garlic and parsley, and cook for 30 seconds longer.  Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, old bay seasoning, lemon juice, and wine; gently fold to combine.  Cover stockpot, and gently simmer for 30 minutes. Stir in the shrimp, scallops, clams, and halibut; bring to a gentle boil, and immediately lower heat.  Cover stockpot and simmer 5 to 7 minutes, just until clams open. Toss bay leaves.  Ladle stew into bowls, and serve with warm and crusty garlic bread slices. ~ Enjoy!

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Tip:  It’s IMPERATIVE after the cooking process to toss any unopened clams (or mussels)!