Chef Don’s Kitchen Recipe File  
RECIPE NAME: Shellfish Stew - Present Original Date:
DIRECTORY: Seafood 3/8/96
    Revision Date:
Sensitivity: Be sure all clams and mussels are alive before using them!


1 serving



olive oil 1 TBSP    
clams 3 each    
mussels 5 each    
fish pieces 1" square 2 oz    
prawns, split in ˝ lengthwise 2 each    
crab claws, trimmed 2 each    
white wine ˝ fl oz    
Shellfish Stew Base 12 fl oz    
octopus, sliced 1/8" thick 1 oz wt    
Saffron Aioli 1 TBSP    
Crostini 2 each    
Italian parsley, minced 1 tsp    

In sautépan sear seafood in olive oil, deglaze with white wine.

Add Shellfish Stew Base and bring to boil. Cook until all seafood is cooked through.

Add octopus, toss in, and remove from heat.

Place stew in bowl, pull crab claws to top of bowl.

Place Crostini on edge of bowl, resting ˝ way on the stew.

Drizzle aioli across lower half of Crostini and into stew.

Sprinkle edge of bowl with parsley and a little parsley on aioli too.