Seriously Simple: Culinary mash-up makes one delicious seafood stew
By Diane Rossen Worthington, Tribune Content Agency
on
Salt and pepper
For the seafood:
1/4 cup olive oil
16 steamer clams, well-scrubbed
16 mussels, well-scrubbed
1/4 cup dry white wine like sauvignon blanc
1-pound halibut, sea bass, flounder, red snapper, ling cod, monkfish or swordfish, cut into 2-inch bite-size chunks
1 pound sea scallops
1 pound raw shrimp (13 to 15 count per pound shrimp), shelled and deveined
1 cooked Dungeness crab, cracked
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