- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 4 pounds Mixed Shellfish (shrimp clams mussels scallops and squid)
- 2 tablespoons Olive Oil (Pasolivo Meyer Lemon Olive Oil)
- 1 tablespoon Shallots minced
- 1 Organic Yellow Onion quartered
- 2 Organic Carrots rough chopped
- 2 Organic Celery roughly chopped
- 1 quart Chicken Stock
- 1 cup White Wine
- 1 tablespoon Peppercorn
- 1 Bay Leaves
- 2 sprigs Thyme
- 1 tablespoon Italian Parsley chopped
- 1/2 Meyer Lemons
Directions
Thoroughly clean shellfish under cold running water. Discard any that are open or bad smelling. Heat olive oil in a saute pan, quickly saute shallots, onion, carrot and celery. Place into a dutch oven. Add stock and wine, bring to a boil, add shellfish and herbs, simmer until clams and mussels are open and shrimp is pink. Discard any shellfish that haven't fully opened.
Ladle fish into bowls or serve over pasta. Garnish with parsley, a squeeze of lemon juice and a drizzle of olive oil.
