Spicy Seafood Stew Over Linguine

SPICY SEAFOOD STEW

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.

SPICY SEAFOOD STEW OVER LINGUINE

Steps:

• Fill stockpot with water and salt, and bring to a rolling boil.
• Heat oil over medium heat in large sauté pan or a 5-quart stock pot.
• Sauté onions till translucent.
• Add garlic, green pepper, chili flakes and cayenne pepper.
• Stir over medium heat for 2 minutes, deglaze with red wine.
• Reduce by 1/4 and add fresh tomatoes, crushed tomatoes, re-hydrated sun dried tomatoes and water.
• Reduce heat and simmer.
• Slice tilapia fillet in 2-inch strips.
• Add mussels, clams, prawns, squid and tilapia.
• Cover and simmer 5–7 minutes or until all the clams and mussels are open, and the tilapia and shrimp are opaque.
• Cook and drain linguine (or your favorite pasta will work).
• Place into a serving bowl.
• Ladle spicy tomato broth onto linguine.
• With tongs grab all the shellfish and mollusks and place on top of sauce and pasta.
• Sprinkle fresh herbs on top and serve.

SEAFOOD STEW FOR PASTA

Steps:

• Bring salted water to a boil, add shells and cook for 10 minutes or al dente. Meanwhile, cook onion and peppers in oil, covered for 10 minutes or until tender. Add garlic, tomatoes, juice and thyme and simmer, uncovered for 5 minutes. Add zucchini and squash, cover and simmer another 5 minutes. Add seafood of choice and simmer, uncovered for 5 minutes or until cooked through. Season to taste with salt and pepper; spoon over cooked pasta.

CIOPPINO

Steps:

• Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
• Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.