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Seafood Stew: It’s What’s For Dinner

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I’m making seafood stew right now. (It’s warmer but there’s still snow on the ground) You want my recipé? OK. I’ve looked at a lot of different ones and I just sort of put my favorite bits together. I browned one cup chopped white onion, half a chopped jalapeño and two cloves of minced garlic for about 4-5 minutes in 3 tbsp. of olive oil. Then, I added 1/2 cup of chopped parsley. At the same time, I boiled about a dozen small red potatoes cut in quarters. I added a large can of chopped tomatoes to the onion mixture along with an 8 oz. bottle of clam juice, 1/2 cup of white wine, half a jar of chopped (green) manilla olives with some of the juice. Mixed that with salt, some red pepper flakes and added a can of baby clams along with a pound of frozen seafood (squid, scallops, shrimp, cod, etc.) You can steam some mussels and add those too or whatever seafood you like, as well. Let that simmer, drain and add your red potatoes. Done in 30 minutes. I’ll be eating this all weekend. It’s a really easy dinner party too with red wine, a greek salad and garlic bread. This has been KITCHEN CORNER with Trey… next week we’ll be further mastering take-out in New York City. Bon Appétit!seafood stew Recipes easy dinner party Cooking

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