RH Staff

BLOUNT SEAFOOD

Yield: 6-8 servings.

1/4 cup virgin olive oil
2 cups yellow onion, chopped
1 cup fennel, chopped
6 cloves garlic, finely chopped
11/2 Tbsp. Blount Seafood's Fish or Seafood Stock diluted with 13/4 cups water
2 cups fish stock or seafood stock
2 cups Zinfandel wine
2 lbs. plum tomatoes, broken up with their juice
1 tsp. dried basil
2 bay leaves
1/2 tsp. red pepper flakes
zest of one lemon
to taste, salt and pepper
12 Blount Seafood's In-Shell Canadian Rope Grown Mussels
12 Blount Seafood's In-Shell New Zealand Littleneck Clams
12 (#21-30) shrimp, peeled and deveined
12 sea scallops for garnish, parsley, chopped

Preheat oven to 350°F. Heat oil in large, thick, Dutch oven on top of stove. Add onions, fennel and garlic. Sautè over low heat for 6-8 minutes, or until vegetables are tender. Add diluted stock, wine, tomatoes, basil, bay leaves, red pepper flakes, mussels, littlenecks, shrimp, scallops and lemon zest. Cover and cook in the oven for 25-30 minutes, or until all seafood is thoroughly cooked and all the shells are open. Discard any unopened shells. Remove bay leaves. Serve the stew in a shallow dish with pasta or rice. Garnish with chopped parsley.