Even as a kid I loved seafood. We’re talking clams, mussels, squid, you name it, I love it. I know at least one of my kids came out of the womb with the seafood gene. On any given day since she was a baby, Chloe would either be yelling “more calamari” across a restaurant or asking the seafood vendors at our farmers market, Marilyn and Eileen, for baby clams, whole octopus or smoked salmon. These are the moments I realize the apple doesn’t fall far from the tree.
At our favorite family run Italian restaurant, Aroma, they created a dish long ago called the “Catherine Special”. It’s a take on a bouillabaisse/Cioppino with tons of chunky tomatoes, garlic and hunks of seafood. While Chef Ed’s is a more old world red sauce version, my Seafood Stew has more of a soup consistency made in a big stock pot which Chloe has been known to slurp up till the last drop.
Served with a side of pasta or some Crispy Broccoli it makes for a simple, yet hearty weeknight meal!
- 1 tablespoon oil
- 1 large onion, diced
- 6 garlic cloves, minced
- 1 cup dry white wine
- 1 28-ounce can diced tomatoes
- 1 cup clam juice
- 1 bay leaf
- 1 1/2 teaspoon kosher salt
- 1/2 pound mussels
- 1/2 pound clams
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound calamari, sliced into rings
- 1/4 cup minced parsley, for garnish, optional
- 1/2 teaspoon crushed red pepper (optional)
- In a large stock pot, heat oil over medium high heat.
- Add the onions and cook for 5-6 minutes, until tender. Add garlic and sauté for another minute.
- Add the wine, tomatoes, clam juice, bay leaf and salt. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.
- Add in all the seafood at once and stir to combine. Cook until shrimp is pink and cooked through and mussels and clams have opened, about 5-7 minutes.
- Garnish with parsley if desired and serve immediately
- Note: Discard any mussels or clams that haven’t opened after 5-7 minutes.