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Italian Seafood Stew with Garlic-Herb Croutons
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Prep Time:
1 hour
Total Time:
1 hour 30 minutes
Delight in a seafood stew bursting with clams, cod, shrimp, and scallops.
Ingredients:
  • 12 fresh clams in shells
  • 2 tablespoons white vinegar
  • 12 fresh mussels in shells
  • 2 bottles (8 oz each) clam juice
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 2 cans (15 oz each) tomato sauce
  • 1 cup dry white wine or water
  • 1 container (7 oz) refrigerated pesto
  • 1 lb cod fillets, cut into bite-size pieces
  • 1/2 lb uncooked peeled deveined medium shrimp (about 16), thawed if frozen, tail shells removed
  • 1/2 lb uncooked sea scallops (about 16), thawed if frozen
  • 3 tablespoons butter or margarine, softened
  • 16 slices (1/2 inch thick) French bread
Instructions:
  • Remove any broken-shell or open (dead) clams. Transfer the remaining clams to a large container. Add 1 1/2 cups of water and vinegar, cover, and let sit for 30 minutes. Drain and scrub the clams in cold water.
  • After discarding any broken or open mussels, clean the remaining ones by scrubbing them in cold water and removing any barnacles with a dull paring knife. Remove the beards by giving them a gentle tug (a kitchen towel might be helpful), or gently use pliers if needed. Place the mussels in a large container, cover them with cool water, agitate the water with your hand, then drain and repeat the process until the water runs clear. Drain the mussels well.
  • Preheat the oven to 350°F. Combine clam juice, tomatoes, tomato sauce, wine, and 1/2 cup of pesto in a 4-quart Dutch oven. Arrange cod, shrimp, scallops, mussels, and clams in the Dutch oven. Bring to a boil over medium-high heat, then reduce heat, cover, and simmer for 15 to 20 minutes until mussels and clams open.
  • In a small bowl, combine butter with the remaining pesto until fully mixed. Spread this flavorful blend on both sides of the bread slices. Place the bread on a baking sheet in a single layer. Bake for 10 to 15 minutes, flipping once, until the bread is toasted to perfection on both sides.
  • Remove any unopened mussels or clams. Serve the stew in soup bowls and garnish with croutons.

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