Sunday, January 13, 2013

Sense of Independence

The twins turned 18 which is said to be when children become adults.  Although that is yet to be seen, I'm taking that idea and running with it!  I now have a new found independence in my kitchen.  To heck with these little adults, from now on I'm going to cook what I want!  And I want seafood!

Shellfish Stew (serves 6)
2 tbsp olive oil
1 large onion, chopped
1 large fennel bulb, thinly sliced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp crushed red pepper flakes
1 (28 oz) can diced tomatoes
2 cups chicken broth, fat free
1 cup red wine
1/4 cup tomato paste
2 tsp salt
1 tsp black pepper
18 littleneck clams
18 medium shrimp, tails on
6 large sea scallops
2 cooked Dungeness crab, legs and flesh

Heat the olive oil in a large soup pot or skillet over medium heat.  Add the onion, fennel and scallops.  Cook, stirring the vegetables until they begin to soften, and turning the scallops, searing on each side.  Remove the scallops and set aside.  Add garlic, oregano, thyme and red pepper flakes.  Cook, stirring until fragrant, about 1 minute.  Add the tomatoes, broth, wine and salt and pepper.  Bring to a boil then reduce heat and simmer, partially covered for 30 minutes.  Add the clams, cover and cook until they open, about 5 minutes.  Add the shrimp, partially cover, and cook until just cooked through.  Add the crab legs, crab meat and scallops and continue to cook until thoroughly heated.  Discard any unopened clams before serving.

Have plenty of napkins available and of course a few crab crackers for those claws!  

This was a fully satisfying meal other than the desire for some nice hearty crusty bread to sop up the amazing sauce!  Since we're doing so well we kept this at the 8 WW points+ that it is and just imagined ourselves dipping the bread!

So get ready family (including you new adults), the sky's the limit and we'll be sampling some new and exciting things!

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