Spicy Seafood Stew


J is away for the week, which is a good opportunity to eat the foods that she won’t eat. Last night, we went out for Indian food. The night before, we had chicken breasts stuffed with spinach and ricotta, a dish that L has been asking me to make for a while.

Tonight, we had additional foods that J dislikes: shell fish. I got the idea to make something with mussels from a new cookbook that a friend gave me. But, I didn’t feel like following a recipe. When I went to the market the mussels looked good, and they also had cleaned squid. I had some frozen, jumbo shrimp at home, along with some small dutch fingerling potatoes. Olive oil, leeks, garlic, tomatoes, saffron, vermouth and white wine, salt, pepper, thyme and red pepper flakes.

Big, big success that L declared to be one of my best dishes ever. I served it with a simple salad and a baguette.

I didn’t use any measuring cups, so the amounts are approximate. Here is how I made it:

Spicy Seafood Stew

serves 4

Next time, I would probably add about 1/2 bulb of fennel, chopped. I tried to this time, but there was no fennel at the market. Too bad. On the other hand, this really was a keeper as is.

1 1/2 lbs. mussels, cleaned and de-bearded
1/2 lb. cleaned squid, cut into rings, squiggly parts left in tact
12 jumbo shrimps, peeled and deveined
2 tbsp. olive oil
1 large leek, white and light green parts, cleaned and sliced
2 cloves garlic, minced
1 lb. fingerling potatoes, cut into 1/2 inch rounds
3/4 cup dry vermouth
3/4 cup white wine
3 Roma tomatoes, chopped
1/2 tsp. saffron threads
1/2 tsp. dried thyme
1/4 tsp. red pepper flakes
salt and pepper to taste

Heat olive oil in a large (12 in.) deep frying pan over medium heat and saute leeks until soft and beginning to barely brown. Add the garlic and continue to cook for another couple of minutes. Add the vermouth, wine, and saffron. Simmer for 3-4 minutes, until the liquid has reduced a bit. Add potatoes and about 3/4 cup water, enough so that there is enough liquid to cook the potatoes. Cover the pan and simmer for 5 minutes, until the potatoes are tender. Remove the cover and add the chopped tomatoes, thyme, dried red pepper flakes, salt and pepper to taste. Simmer for 5 minutes longer, if the mixture gets dry, add additional wine. Add the seafood, and cook until the shrimp is opaque throughout and the mussels have opened, approximately 3-5 more minutes.

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