Lobsters are invertebrates and have a hard protective exoskeleton.Mediterranean Seafood Stew
Dish served with fresh crusty bread makes a delicious full-bodied entree. For best results prepare the tomato broth ahead to enhance the flavour.
- ½ tbsp (8 mL) vegetable oil
- ¼ medium onion, chopped
- 1 large garlic clove minced
- 3 oz (100 g) fresh spinach, chopped
- 1 tsp (5 mL) fresh coriander (optional)
- salt and pepper to taste
- 7 cups (1.5 L) crushed tomatoes
- 1 tbsp (15 mL) sugar
- ½ tsp (2 mL) jalapeno pepper seeded and finely chopped
- 3 cups (750 mL) fish stock % cup (150 mL) water
- ½ tsp (2 mL) crushed fennel seed
- 1 lb (450 g) fresh mussels, scrubbed and debearded
- 2 lb (900 g) haddock fillets, bite size pieces
- ¾ lb (375 g) scallops
- ¾ lb (375 g) large shrimp, peeled and deveined
- ½ lb (225 g) fresh clam meat
- fresh parsley and lemon slices to garnish
In a large stock pot, heat oil over high heat and sauté onion and garlic until softened but not browned. Add spinach, season with coriander, salt and pepper and lower heat Add tomatoes, sugar, jalapeno peppers and stock; simmer, stirring occasionally, for 30 minutes. Refrigerate broth for up to three days to enhance the flavour.
Reheat tomato broth over low heat In a large saucepan bring % cup water and fennel seeds to a boil over medium heat Add mussels, cover and steam 3 minutes. Add haddock, scallops, shrimp and clam meat, bring back to a boil and steam for an additional 2 minutes or until the mussels are open. Remove seafood from poaching liquid and add to tomato broth, discarding any mussels that have not opened.
Serve in shallow soup bowls garnished with fresh parsley and lemon slices.
Serves 6-8 generously
