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07 August 2014,14:33 by
J.Sujatha

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CALIFORNIAN FISH STEW

Serves :
6

Preparation Time :
40 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Chop the spinach leaves roughly after removing any tough stems.
  • Combine the spinach with the herbs, chopped red pepper and garlic, and set aside.
  • Discard any clams or mussels with broken shells or ones that do not close when tapped. Place the shellfish in the bottom of a large pot and sprinkle over a layer of the spinach mixture.
  • Prepare the crab as for Dressed Crab Salad, leaving the shells on the claws after cracking them slightly. Place the crab on top of the spinach and then add another spinach layer.
  • Add the fish and a spinach layer, followed by the prawns and any remaining spinach.
  • Mix the tomatoes, tomato puree, oil, wine and seasonings and pour over the seafood and spinach.
  • Cover the pot and simmer the mixture for about 40 minutes. If more liquid is necessary, add water. Spoon into soup bowls, dividing the fish and shell fish evenly.

INGREDIENTS

  • 500 grams spinach, well washed
  • 2 tablespoon each chopped fresh basil, thyme, rosemary and sage
  • 4tablespoons chopped fresh marjoram
  • 6 tablespoons chopped parsley
  • 2 large red pepper, seeded and finely chopped
  • 4 cloves garlic, crushed
  • 30 large fresh clams, well scrubbed
  • 2 large crab, cracked
  • 500 grams monkfish or rock salmon
  • 20 large prawns, cooked and unpeeled
  • 500 grams canned plum tomatoes and juice
  • 4 tablespoons tomato puree
  • 6 tablespoons sesame oil
  • Pinch salt and pepper
  • 250 ml dry white wine 

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