Shellfish Stew

Cooking Chilean

Ingredients for Shellfish Stew

For Serves 8-10.

For the stew:

For the tomato sauce:

Preparation of Shellfish Stew

1. Put the clams in a saucepan with 1 cup water and steam for 5 minutes. Strain and reserve the liquid. Take the clams out of the shells. Discard the shells and reserve the meat. Bring the remaining 8 cups of water to the boil and add the shrimp and crayfish. Cook for 4 minutes. Remove from the water and peel. Put the shells in a blender and blend until smooth. Add to the broth with the chopped vegetables and the squid. Cook for 15 minutes.

2. For the sauce: sauté the tomato sauce ingredients, reduce heat and cook over low heat until thick. Add the shrimp, crayfish, sea bass and clams. Cook for 5 minutes and add to the shellfish broth with the tomato paste and the reserved liquid from the clams. Simmer for 10 minutes. Add the wine or sherry. Cook 2 minutes. Taste for seasoning. Serve very hot in individual tureens.

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