Title: Seafood Stew with Cabbage And Carrots
Categories: May 1993
Yield: 1 servings

1 1/2 c Bottled clam juice
1 c Chopped onion
1/2 c Riesling wine
1 tb Minced garlic
1 tb Minced fresh thyme or 1
-teaspoon dried
12 Clams; scrubbed
10 oz Orange roughy fillets; cut
-into 1-inch
; pieces
6 lg Uncooked shrimp; peeled,
-deveined
6 lg Sea scallops
1/3 c Whipping cream
3 tb Unsalted butter
4 c Thinly sliced green cabbage;
-(about 1/2 medium
; head)
1 lg Carrot; peeled, grated

Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15
minutes. Add clams. Cover and cook until clams open, about 6 minutes. Using
tongs, transfer clams to bowl. Discard any clams that do not open. Add
fish, shrimp and scallops to Dutch oven and simmer until seafood is just
cooked through, about 3 minutes. Using slotted spoon, transfer fish, shrimp
and scallops to bowl with clams. Add cream and boil until liquid is reduced
to 3/4 cup, about 25 minutes.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add
cabbage and carrot and saute until cabbage wilts, about 4 minutes.

Return shellfish mixture to Dutch oven and stir to heat through. Divide
cabbage mixture between 2 shallow soup bowls. Ladle shellfish stew over.

Serves 2.

Bon Appetit May 1993

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