Long island seafood stew


Thanks to yelp I’m on a shellfish kick with my favorite clam. The razor clam. Very delicious. Can never get enough of them. This is what I call my Long Island Seafood Stew. Very good on a nice cold day.

18 Tbsp olive oil
3 cup of chopped onions
6 large garlic cloves, chopped
2 cup fresh parsley, chopped
3 cup of fresh chopped tomato (about 3 medium sized tomato)
6 tsp of tomato paste.
24 oz of water
2 cup dry white wine
1 1/2 lb fish fillets (I use black sea bass, cod, monkfish, fluke/flounder or lemon fish), cut into 2-inch pieces
1 1/2 lb shrimp
1 1/2 lb razor clams  raw sliced into half finger chunks (important or they won’t be fully cooked)
4 pinches/dashes of dry oregano, Tabasco, thyme, pepper
Salt

First, get a pair of scissors, cut along the back of the shrimp shell an all and remove the vein in the back. Then deshell them and save the shells. Put the shells in a small cheese cloth sack tie closed.

Heat olive oil in heavy large pot or Dutch oven over medium-high heat.  Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

Add water, dry white wine, shrimp shell bundle, and fish, clams, and shrimp and simmer until fish is cooked through, about 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve with lots of bread.

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