Savory Seafood Stew | Louisiana Kitchen & Culture

Name: Savory Seafood Stew | Louisiana Kitchen & Culture
Ingredients: 2 quarts water; One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid; 1½ cups dry white wine; 2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups); 2 medium carrots, trimmed and sliced thick; 1 large onion, cut into thick slices; 10 sprigs fresh thyme; Zest of ½ lemon, removed in wide strips with a vegetable peeler; ½ teaspoon loosely packed saffron threads; ¼ cup extra-virgin olive oil; Salt; 8 cloves garlic, peeled; 2 small leeks, white parts only, trimmed, cleaned, and sliced ¼ inch thick (about 2 cups); 1 large onion, sliced thin; 4 medium calamari (about 1¼ pounds), cleaned, tentacles left whole, bodies cut crosswise into ½ inch rings; 18 medium sea scallops (about ½ pound); 8 ounces fresh firm-textured fish fillets, such as salmon, snapper, or swordfish, skin removed, cut into 1-inch pieces; 2 cups cooked cannellini beans (optional); 24 mussels, preferably cultivated, cleaned; 12 large shrimp, peeled and deveined (about ½ pound); ¼ cup fresh Italian parsley; freshly ground black pepper; Garlic bread, for serving

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Savory Seafood Stew Recipe courtesy of Lidia's Italian-American Kitchen Serves 6-8 | For the Soup Base To Prepare the Soup | Savory Seafood Stew Click image to

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Ingredients

2 quarts water
One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid
1½ cups dry white wine
2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups)
2 medium carrots, trimmed and sliced thick
1 large onion, cut into thick slices
10 sprigs fresh thyme
Zest of ½ lemon, removed in wide strips with a vegetable peeler
½ teaspoon loosely packed saffron threads
¼ cup extra-virgin olive oil
Salt
8 cloves garlic, peeled
2 small leeks, white parts only, trimmed, cleaned, and sliced ¼ inch thick (about 2 cups)
1 large onion, sliced thin
4 medium calamari (about 1¼ pounds), cleaned, tentacles left whole, bodies cut crosswise into ½ inch rings
18 medium sea scallops (about ½ pound)
8 ounces fresh firm-textured fish fillets, such as salmon, snapper, or swordfish, skin removed, cut into 1-inch pieces
2 cups cooked cannellini beans (optional)
24 mussels, preferably cultivated, cleaned
12 large shrimp, peeled and deveined (about ½ pound)
¼ cup fresh Italian parsley
freshly ground black pepper
Garlic bread, for serving