Cooking Instructions

We know New Year’s has come and gone, but there is no reason you can’t give this festive seafood stew a try anytime. With friends toasting good ol’ times or just for a family dinner, this is a wonderful dish perfect for January’s chilly weather.

Serves: 6

• In a large soup pot, heat a couple tablespoons of olive oil over medium heat. Add the onion and shallot and sauté until translucent, about 8-10 minutes.
• Add the garlic and red pepper flakes and sauté another 3 minutes, until garlic is fragrant.
• Stir in the tomato paste, combining well and cooking about 2 minutes. Add the white wine and reduce 5 minutes.
• Pour in the tomatoes and seafood stock. Add the bay leaf. Cover and bring to a simmer.
• Reduce heat to a low simmer, and cook for at least 30 minutes, allowing flavors to blend.
• Meanwhile, rinse and clean all your seafood. Peel the shrimp and de-beard the mussels, scrubbing both them and the clams.
• Add the clams and mussels to the broth first, then cover. When they just begin to open, add the remaining seafood. Cook another 5 minutes, stirring gently, until the all the fish is cooked through.
• Season the soup to taste with salt and pepper and top with the chopped parsley.
• Serve with a crisp salad with blue cheese dressing and enough warm sourdough bread to soak up every last drop of soup! Enjoy!