Sea Island Seafood Stew Recipes

SEA ISLAND SEAFOOD STEW

Steps:

• Heat oil in a large stockpot over medium-high heat.
• Sauté celery, green pepper, onion, and garlic, stirring frequently so the garlic doesn't burn, until they begin to soften and brown slightly, about 8-10 minutes.
• Add tomatoes and stock, reduce heat, and simmer, uncovered, for 10 minutes.
• Add clams and continue simmering until the clams pop open, about 10-18 minutes, depending on size.
• Add green beans and continue simmering for about 5 minutes (see note).
• Add crab, scallops, shrimp, okra, corn, gumbo filé, thyme, coriander, and bay leaf. Cook until the seafood is just cooked through. Discard any clams that did not open. Taste and season generously with salt and black pepper.
• Serve over rice, passing hot sauce at the table if desired.

WONDERFUL SEAFOOD STEW

Steps:

• Thaw fish and shrimp, if frozen.
• Rinse fish and shrimp; pat dry.
• Cut the fish into 1-inch pieces.
• Cover and chill fish pieces and shrimp until needed.
• In a large saucepan heat olive oil over medium-high heat.
• Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.
• Stir in the undrained tomatoes, tomato sauce, chicken broth, wine or chicken broth, bay leaves, dried thyme (if using), Cajun seasoning, cumin, and if desired, crushed red pepper.
• Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
• Gently stir in the fish pieces, shrimp, and fresh thyme (if using).
• Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.
• Remove the bay leaves before serving.