Seafood Stew
| 12 - 4 oz | High Liner Foodservice Signature Haddock Loins or Fillets, partially thawed |
| 1- 1/2 lb | High Liner Foodservice Signature (20/30 ct) Sea Scallops |
| 1-1/2 lb | High Liner Foodservice Signature Cooked Shell-on Mussels |
| 1-1/2 lb | Mirabel Pacific White Raw P&D Shrimp, thawed |
| 1/3 cup | olive oil |
| 3 | medium onions, diced |
| 2 | sweet green peppers, diced |
| 1 | fennel bulb, thinly sliced |
| 5 | garlic cloves, minced |
| 1 tbsp | dried oregano leaves |
| 3 | bay leaves |
| 8 cups | canned crushed tomatoes |
| 3 cups | clam juice or fish stock |
| 1-1/2 cups | dry white wine |
| 1/4 cup | fresh basil, minced |
| 1 tsp | cayenne pepper |
| 4 | green onions, thinly sliced |
INSTRUCTIONS
Cut Haddock loins into bite-size chunks. Place Haddock, Scallops, Mussels and Shrimpin a large bowl lined with several layers of absorbent paper. Keep chilled while preparing sauce.
Heat olive oil in large stockpot over medium heat. Sauté onions, peppers, fennel, garlic, oregano, bay leaves until tender, about 10 minutes.
Stir in tomatoes, clam juice and wine. Increase heat and bring to a boil. Reduce heat slightly, and cook uncovered 30 minutes, or until slightly thickened and reduced. Stir occasionally.
Add seafood, basil and cayenne pepper. Bring just to a boil, reduce heat, cover and simmer about 5 minutes or until seafood is done.
Season with salt and pepper. Serve over cooked rice (or pasta, if desired); sprinkle with green onions.
Recipe provided by High Liner Foods Inc.
