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Shellfish Stew

Shellfish Stew Recipe

  • 12 littleneck clams, scrubbed
  • 12 mussels, scrubbed (and debearded if necessary)
  • 1 tablespoon cornmeal
  • ¼ cup extra virgin olive oil
  • 3 onions, halved lengthwise and slivered
  • 1 fennel bulb, trimmed, halved lengthwise, and slivered
  • 1 tablespoon finely minced garlic
  • ¼ teaspoon crushed red pepper flakes
  • 1 can (28 ounces) peeled Italian plum tomatoes, undrained
  • 2 cups canned tomato sauce
  • 1 cup dry white wine
  • 1 bottle (8 ounces) clam juice
  • ¼ cup Pernod
  • Salt and freshly ground black pepper, to taste
  • 18 large shrimp, peeled and deveined
  • 12 sea scallops
  • 3 tablespoons chopped fresh tarragon leaves, or 2 teaspoons crushed dried tarragon
  • ½ cup chopped fresh flat-leaf parsley leaves
  • 6 large slices peasant bread, toasted, brushed with oil and rubbed with garlic, for serving
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 445kcal (22%)
Total Fat 17g (26%)
Saturated Fat 3g (13%)
Cholesterol 61mg (20%)
Total Carbohydrate 39g
Dietary Fiber 6g
Sugars 10g
Protein 24g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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