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- 3 pounds uncooked clams in shells
- 6 cups water
- 1/3 cup white vinegar
- 1 large onion, chopped (1 cup)
- 1 cup chicken broth
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried
- oregano leaves
- 1 teaspoon fennel seed
- 1/8 teaspoon saffron threads, if desired
- 1/8 teaspoon ground red pepper (cayenne)
- 2 large tomatoes, chopped (2 cups)
- 1 pound red snapper or whitefish fillets, cut into 2-inch pieces
- 3 cups cooked white rice
- 2 tablespoons chopped fresh parsley
- 2 teaspoons grated lemon peel
- Discard any broken-shell or open (dead) clams
- Place remaining clams in large container
- Cover with water and vinegar; let stand 30 minutes; drain
- Scrub clams in cold water.
- Cook onion, broth, wine, tomato paste, oregano, fennel seed, saffron, red pepper and tomatoes in Dutch oven over medium heat about 10 minutes, stirring occasionally, until onion is tender
- Stir in clams and fish
- Cover and cook 5 minutes
- Stir in rice
- Cover and cook about 3 minutes, removing clams as they open, until all clams have opened
- Discard any unopened clams
- Return clams to stew
- Mix parsley and lemon peel and sprinkle over stew
About 6 servings
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