California Wild Rice Seafood Stew
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Chef "Fat Tony" – Café Fine and Domenico's, Monterey, CA
You can substitute other fish for the clams, mussels, and crabs to make this delicious stew uniquely your own.
ingredients
1 cups California Wild Rice
3 cups water
1/2 cup diced celery
1/2 cup diced carrots
1/4 cup diced onions
1 cup diced chicken breast
2 Tbsp. Olive oil
2 cups chicken stock
1 cup shrimp stock or clam juice
1 tsp. freshly chopped thyme
1/2 tsp. salt
1/2 tsp granulated garlic
1 tsp. pepper
12 clams
12 mussels
4 cooked crab claws
Parsley sprig for garnish
Instructions
1. Cook California Wild Rice in 3 cups salted water until done – approximately 45 minutes and set aside.
2. Sauté celery, onions and carrots in olive oil until soft. Add chopped chicken breast and sauté several minutes.
3. Add chicken stock, shrimp stock, cooked California Wild Rice and seasonings. Simmer for 15 minutes.
4. Add mussels, clams and crab claws and simmer for an additional 5 minutes.
5. Serve in large bowls, perching crab on top. Garnish with parsley.
This recipe was provided by the California Wild Rice Advisory Board.
makes: 4 servings
