Portuguese-Inspired Alaska Seafood Stew

RH Staff

Yield: 24 2-cup servings.

1 gal. 2 cups clam or fish juice
1 gal. 2 cups water
6 large carrots, peeled and coarsely chopped
9 cups onions, chopped
to taste, salt and pepper
1 1/2 cups olive oil
72 large (6 lb.) Alaska scallops, thawed if necessary
72 large ( 4 lb. 8 oz.) Alaska spot prawns/tails, thawed if necessary
2/3 cup garlic, minced
12 clusters (6 lb.) Alaska Dungeness crab clusters*, thawed if necessary*
3 qt. tomatoes, chopped
1 1/2 qt. dry white wine
1 cup parsley, chopped

In large stockpot or steamjacketed kettle, combine clam juice, water, carrots, onions, salt and pepper. Bring to boil and simmer 20 minutes; cover and keep warm.

In separate pan, heat olive oil. Add scallops, prawns and garlic. Sautè until scallops and prawns turn opaque. Transfer cooked seafood only to broth. Separate legs on each crab cluster and add to broth.

Add tomatoes to olive oil and cook over medium heat, uncovered, for 5 minutes. Stir in white wine and parsley. Continue cooking until reduced by half, about 5 minutes.

Transfer tomato reduction to seafood broth and heat thoroughly. Season with salt and pepper, if desired.

Per Serving: Portion about 2 cups seafood and broth into a shallow bowl.

*Alaska mussels can be substituted, using 72 mussels, about 3 per serving.

Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE