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Ring of Fire®
| Ring of Fire® Seafood Stew | < back |
|---|
- 2-6.5 oz. cans minced clams
- 1-28 oz. can crushed tomatoes in puree
- 1 medium onion, diced
- 3 stalks of celery, diced
- 1/2 bag of shredded carrots or 1 carrot, diced
- 2 cloves of garlic, minced
- 4 tbs. fresh chopped parsley
- 4 potatoes, peeled and cubed
- 2 tbs. olive oil
- 1/4 cup white wine
- 1/2 cup water
- 2 tbs. Ring of Fire® Habanero Hot Sauce - Original or Xtra Hot (add more sauce for a spicier stew)
- 1/4 tsp. salt
- pepper to taste
Drain clam juice from clams into a bowl and set aside. Rinse clams to remove any sand or grit that may be left in clams. In a large pot, saut onions, celery, carrots, garlic and parsley in olive oil for approximately 5 minutes.
Deglaze pan with white wine and saut vegetables for an additional 1 minute.
Add crushed tomatoes with puree, clams, reserved clam juice, water, Ring of Fire® Habanero Hot Sauce, potatoes, salt and pepper. Stir and bring to a boil. Reduce heat to low and cover pot. Simmer for 45 minutes or until potatoes are soft. Serve with warm sourdough bread.
Makes 4 servings.
Note: You can adjust the recipe and add to the clams, shrimp and bite size pieces of fish like halibut or snapper in the last 10 minutes of cooking. Do not add shrimp and fish when clams are added to the stew, or the shrimp will be tough and rubbery and the fish will fall apart.
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