Italian Seafood Stew
½ cup olive oil
1 shallot, diced
2 to 3 cloves garlic, minced
2 Anaheim peppers, seeded and chopped
1 pint (2 cups) cherry tomatoes
2 cups chopped fresh Italian flat leaf parsley
Coarse salt
Cayenne pepper
1 thread saffron
¾ cup dry vermouth or white wine
12 Little Neck clams, scrubbed
12 black mussels, scrubbed and beards removed
1 lobster tail (6 to 8 ounces)
1 tilapia filet, washed and halved
6 large shrimp, shelled and deveined
Heat the olive oil in a heavy stockpot over medium-low heat. Add the shallots, garlic and peppers, and sauté for about 10 minutes. Add the tomatoes and parsley, and season with salt and cayenne; cook for 3 minutes. Add the saffron, vermouth and ½ cup of water; bring to a boil. Add the clams, mussels, lobster and tilapia, and cover tightly. Steam until the clams and mussels open, about 5 to 8 minutes. Add the shrimp, cover and steam for 2 more minutes. Remove from heat and set aside for 2 minutes. Transfer the seafood with a slotted spoon to soup bowls and ladle in the remaining broth. Serves 2.