 | 8 small squid |
| 8 mussels |
| 410 gr. small clams |
| 2 teaspoons butter |
| 1 tablespoon olive oil |
| 1 tablespoon chopped shallot |
| 1 cup dry white wine |
| 1/2 up double cream |
| 2 cups fish stock |
| 1/2 teaspoon saffron threads |
| salt and white pepper |
| 32 medium shrimp, shelled and deveined |
| 1 red bell pepper, cut into small dice |
| 1 tablespoon chopped flat-leafed
parsley |
| 8 slices coarse textured bread, each
1x3inch, toasted and rubbed with garlic additional olive oil |
|
| clean the squid and make a
cross-shaped cut in the mantle of each one for three-quarters of its length. this has the
effect of opening them up like flowers during cooking. |
| steam the mussels until they open.
remove the meat, reserving their liquid and discarding the shells. strain the reserved
liquid. Prepare the clams in the same manner as the mussels. |
| in a large skilled, combine the butter
and olive oil. add the shallot and sauté until golden. add the mussel liquid, wine,
cream, fish stock, saffron, and salt and pepper to taste. Mix well and cook for a few
minutes. |
| add the squid, mussels, clams, shrimp,
bell pepper and parsley to the skillet, and cook for 2 or 3 minutes on low heat, stirring
a couple of times as it cooks. |
| drizzle a thin stream of olive oil
over the slices of toast. place 2 slices on each plate, cover with the seafood stew and
serve. |
|
