Italian Seafood Stew with Garlic-Herb Croutons
Recipe from Betty Crocker

Fans of seafood will fall for this flavorful stew featuring clams, cod, shrimp and scallops.


Italian Seafood Stew with Garlic-Herb Croutons

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Servings: 8 servings (1 3/4 cups each)
Prep Time: 1 hr
Total Time: 1 hr 30 mins
Related Categories: Fish and Seafood, Italian Soups, Soup and Chowder, Stew
 
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Ingredients
  • 12  
    fresh clams in shells
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  • 2   tablespoons
    white vinegar
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  • 12  
    fresh mussels in shells
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  • 2   bottles
    clam juice (8 ounces each)
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  • 2   cans
    diced tomatoes, undrained (14.5 ounces each)
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  • 2   cans
    tomato sauce (15 ounces each)
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  • 1   cup
    dry white wine or water
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  • 1   container
    refrigerated pesto (7 ounces)
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  • 1   pound
    cod fillets, cut into bite-size pieces
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  • 1/2   pound
    uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed (about 16)
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  • 1/2   pound
    uncooked sea scallops, thawed if frozen (about 16)
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  • 3   tablespoons
    butter or margarine, softened
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  • 16   slices
    French bread (1/2 inch thick)
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Directions
1.
Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 1 1/2 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
2.
Meanwhile, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
3.
Heat oven to 350 degrees F. In 4-quart Dutch oven, mix clam juice, tomatoes, tomato sauce, wine and 1/2 cup of the pesto. Layer cod, shrimp, scallops, mussels and clams in Dutch oven. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 to 20 minutes or until mussel and clam shells have opened.
4.
Meanwhile, in small bowl, mix butter and remaining pesto until well blended. Spread on both sides of bread. On ungreased cookie sheet, place bread in single layer. Bake 10 to 15 minutes, turning once, until toasted on both sides.
5.
Discard any mussels or clams that don't open. Spoon stew into soup bowls; top with croutons.

Tip:
High Altitude (3500-6500 ft): In step 3, use 5-quart Dutch oven. Cover and simmer 20 to 25 minutes.
Nutrition information
Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 110mg; Sodium 1590mg; Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 7g); Protein 32g. Daily Values: Vitamin A 35%; Vitamin C 30%; Calcium 25%; Iron 60%. Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 3 1/2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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