FISHERMANS BOUNTY TOMATO STEW WITH GARLIC CROSTINI

FISHERMAN’S BOUNTY TOMATO STEW WITH GARLIC CROSTINI


Crostini:

1 large baguette

½ cup olive oil

6 garlic cloves, minced

¼ cup fresh parsley leaves, chopped


Seafood mélange:

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon black

1 pound swordfish steak

1 pound sea scallops

2 pounds littleneck clams, rinsed and shells scrubbed to remove any debris

2 pounds mussels, rinsed and debearded

1 pound large shrimp, peeled and deveined

1 pound haddock fillet, skinned and chopped into large 3-4” pieces

1 cup cooked lobster meat, cut into large bite-size pieces


Tomato Stock:

2 tablespoons olive oil

1 large onion, chopped

1 leek, white and light green parts chopped (about 2 cups)

1 fennel bulb, chopped (about 1 ½ cups)

6 large garlic cloves, chopped

2 tablespoons Dish off the Block Ciao Bella Italian seasoning

1 cup dry white wine

½ cup seafood or lobster stock

2, 28-ounce cans Red Gold Whole Peeled Tomatoes

1 teaspoon salt

1 teaspoon black pepper

¼ cup fresh basil leaves, chopped, plus more for garnish

¼ cup parmesan cheese, for garnish and sprinkling


Preheat oven to 375 degrees.


Cut the baguette into 1” thick rounds and place, in one layer, cut side up, on a foil lined rimmed baking sheet.  Whisk the olive oil, garlic, and parsley together in a small bowl.  Brush the garlic oil on both sides of each piece of bread.  Bake for 10-12 minutes until the crostini are lightly browned and toasty.  Set aside.


Heat 2 tablespoons of olive oil in a large deep skillet over medium high heat.


Season the swordfish steak on both sides with ¼ teaspoon each of the salt and pepper.  Place the swordfish into the hot oil and sear for 2 minutes per side until golden and remove to a plate.  The fish will not be cooked through, but will continue cooking later in the sauce.  Let the fish rest while you prepare the scallops.


Place the scallops on paper towels and blot dry.  Remove the muscle on the side of each scallop if it is not already done, and discard.  Season the scallops with the remaining salt and pepper. Bring the pan you cooked the swordfish in back up to heat and place the scallops in the hot pan.  Sear for 1 minute on the first side and 1 minute on the second side.  Remove from pan set aside with the swordfish.


Make your tomato broth by adding 2 more tablespoons of olive oil to the pan drippings and cook onions, leeks, fennel, and garlic over medium high heat, stirring frequently until fragrant and lightly browned about 3-4 minutes.  Add the Italian seasoning and cook 1 minute more.


Add the wine and deglaze the pan scraping up any brown bits on the bottom.  Cook until wine is reduced by half, about 3 minutes.  Add the seafood stock, tomatoes, salt and pepper to the pan and continue cooking for 8-10 minutes, stirring frequently, and breaking up the whole tomatoes into small pieces with a wooden spoon or spatula.


The sauce should be at a low boil.  Add the clams and mussels to the sauce.  Stir so that all of the shellfish is covered in the sauce.  Cover the pan and cook for 6-8 minutes until they begin to open.


Cut the swordfish stead into bite-size pieces and add to the sauce along with the scallops, shrimp, and haddock.  Gently toss everything in the sauce.  Cover and cook for 2 minutes more.  Uncover and add the lobster and chopped basil to the pan.  Toss to combine.


Serve the hot stew in bowls garnished with more basil and sprinkled with parmesan cheese, careful to get a little bit of everything in each bowl.  Serve with the garlic crostini for dipping in the broth.

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