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|Recipe Shellfish Stew
8 mussels, scrubbed
18 small clams, scrubbed
1 small onion, finely chopped
1/4 cup Olive Oil
2 cloves garlic, minced
1 tbsp. Sofrito
1 bay leaf
1/2 can Tomato Sauce
1 oz. brandy or cognac
1 cup White Cooking Wine
1 lb. sea scallops
All purpose flour (for coating)
1/2 tbsp. ground almonds
1/2 tsp. Adobo
12 large shrimp in shells
1 packet Sazón con Azafrán
1 cup fish stock (or 1/2 water – 1/2 clam juice mixture)
Salt and pepper to taste
In a large saucepan, boil or steam mussels and clams until they open. Remove open mussels and clams from pot with slotted spoon and set aside. In a large saucepan or soup pot, sauté onion in olive oil over low heat until golden brown. Add garlic and Sofrito and simmer, uncovered, for 10 minutes. Add bay leaf, tomato sauce and brandy (or Cognac). Raise heat to medium and cook, uncovered, for 2-3 minutes. In a separate saucepan, heat fish stock. Set on a back burner over low heat to keep hot until needed.
Add 1/3 cup of white wine to tomato-vegetable mixture. Dust scallops with flour and stir into mixture with additional 1/3 cup wine. Add almonds, Adobo, shrimp and remaining wine; stir well, and cook uncovered, over medium heat for 2-3 minutes until wine is reduced.
Add Sazón, heated stock, opened clams and mussels to stew and heat through. Salt and pepper to taste.
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