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Portuguese-Inspired Alaska Seafood Stew
Recipe Submitted by: Alaska Seafood Marketing Institute
Submitted: June 17, 2000

Categories: Seafood>Soups
Yield: 50 (8 oz.) servings
Ingredients Method
Clam or fish juice - 1 gal. + 2 cups

Water - 1 gal. + 2 cups

Carrots, peeled and coarsely chopped - 6 large

Onions, chopped - 9 cups

Salt and pepper - to taste

Olive oil - (12 oz.) 1 1/2 cups

Alaska Scallops, thawed if necessary - (6 lbs.) 72 large

Alaska Spot Prawns/Tails, thawed if necessary - (4 lbs. 8 oz.) 72 large

Garlic, minced - (8 oz.) 2/3 cup

Alaska Dungeness Crab clusters*, thawed if necessary - (6 lbs.) 12 clusters

Tomatoes, chopped - 3 qt.

Dry white wine - (48 oz.) 1 1/2 qt.

Parsley, chopped - (2 oz.) 1 cup

In large stockpot or steam-jacketed kettle, combine clam juice, water, carrots, onions, salt and pepper. Bring to boil and simmer 20 minutes; cover and keep warm.

In separate pan, heat olive oil. Add scallops, prawns and garlic; sauté until scallops and prawns turn opaque. Transfer cooked seafood only to broth. Separate legs on each cluster and add crab clusters to broth.

Add tomatoes to olive oil and cook over medium heat, uncovered, 5 minutes.

Stir in white wine and parsley. Continue cooking until reduced by half, about 5 minutes.
Transfer tomato reduction to seafood broth and heat thoroughly. Season with salt and pepper, if desired.

For each serving, portion about 1cup seafood and broth into shallow bowl.

Chef's Tips:
*Alaska mussels can be substituted, using 72 mussels, about 3 per serving.

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