​Les Kincaid's



Enjoy This Recipe Courtesy of Chef Les Kincaid 

Tuscan Spicy Seafood Stew

For the broth:
12 ounces fishbone (white only- prewashed)
1 medium carrot
1/2 medium leek
1/4 medium onion
1/2 cup white wine
2 whole bay leaves
2 parsley sprigs
4 cups cold water

Put all the ingredients into a stockpot and cook on low heat for about 20 minutes, strain. 

For the stew:
6 large shrimp
10 black mussels
6 little neck clams
1 monkfish filet
1 medium lobster, out of shell
4 medium squid, cleaned and sliced
4 large sea scallops, large
4 tomatoes, canned
1/4 each carrots, onions, celery diced and mixed
4 cloves garlic
1/2 cup white wine, dry
1 sprig tarragon 

As needed:  
Parsley, chopped
Kosher salt
Crushed red pepper
Extra virgin olive oil 

Heat up the pot; add the olive oil and the carrots, onion celery, garlic. Cook for a few minutes.  Add the calamari and the white wine. Bring to a boil and add the fish broth, crushed red pepper and tomatoes. Bring back to a boil and add the clams and mussels until opened. Add the fish, lobster, shrimp etc. Do not overcook the fish. Season with salt and add the fresh chopped parsley and tarragon. Place all of the ingredients in a deep-dish bowl. Make sure each bowl has an even distribution of seafood. 

Yield:   2 servings

Soups & Stews