Kristin and Beth's Fisherman's Seafood Stew

Kristin and I and our husbands got together Saturday night for a budget- and belly-busting dinner. By no means is this an inexpensive meal, but it's entirely worth the money and time. It probably comes out to about $25 a head. Although, keep mind that when Kristin and I cook for 4, we are really cooking for 6 - 8 people :)

The following recipe would be enough for 6 people who understand quantity control, or 4 people who drink too much and overeat.


4 sprigs thyme, leaves removed
4 dried bay leaves
1/2 tsp red pepper flake
1 medium onion, chopped
1 medium red pepper, chopped
4 garlic cloves, minced
1 tsp saffron threads
1 lb mussels
1 lb little neck clams
1/2 lb shrimp, shells removed (remove tail if desired)
3/4 - 1 lb lean white fish cut into bite size pieces (tilapia works great, and it's inexpensive)
9 oz chorizo (3 links), skins removed and sliced
14 oz can whole tomatoes cut into strips, juice reserved
2 cups fish stock or chicken stock
1 cup dry white white
1 TB chopped fresh cilantro

Heat 2 TB olive oil in Dutch oven. Add bay leaves and hot pepper flakes. Cook until bay leaves start to brown. Add onion, red pepper, garlic and thyme. Cook for 5 minutes until it starts to soften. Add saffron and cook for another minute or two.

Add stock, tomatoes and juice, and wine. Bring to boil. Add clams and chorizo, stir, and simmer uncovered for 3- 4 minutes. Add tilapia and shrimp and simmer for 5- 6 minutes. Add mussels, cover and cook for 5-6 minutes until mussels open.

Remove from heat and let sit for 10 minutes. Stir in cilantro and serve with bread (lots of it, preferably sourdough), and butter (lots of it!).