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Categories:
extra-virgin olive oil onions garlic oregano fennel seeds tomatoes clam juice white wine clams shrimp crabmeat fresh basil cayenne pepper
Viewed: 67 - Published at: 4 years agoIngredients
- 1/4 cup extra virgin olive oil
- 1 1/4 cups chopped onions
- 2 tablespoons chopped garlic
- 4 teaspoons dried oregano
- 1 1/2 teaspoons fennel seeds
- 2 1/2 cups crushed tomatoes in puree
- 2 1/2 cups bottled clam juice
- 1 cup dry white wine
- 2 (6 ounce) cans chopped clams, drained, liquid reserved
- 1 lb uncooked large shrimp, peeled, deveined
- 1 (6 ounce) can crabmeat, drained
- 1/2 cup chopped fresh basil
- cayenne pepper
Method
- Heat olive oil in heavy large pot over medium heat.
- Add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes.
- Add tomatoes, clam juice, white wine and liquid reserved from clams.
- Increase heat and boil until slightly thickened, about 15 minutes.
- Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes.
- Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer.
- Season stew to taste with cayenne, salt and pepper. Makes 4 servings.
- That's it!
