Seafood, Stewin’

Hozitgo? Like this. I finely chop up half an onion and a clove or three of garlic, saute them briefly, and then deglaze with about a cup of white wine. I let that cook down a bit, then I throw a 16-oz. can of Muir Glen Organic Fire-Roasted Tomatoes in with about a half a cup of chicken stock and bring it to a simmer. I like to add about 2 tsp. smoked, sweet piementon (Spanish paprika), a tablespoon of Sri Racha (Thai chili sauce), a couple of generous scoops of Trader Joe’s red pepper puree, and a tad of saffron (yes, I do just have it sitting around!). Then I add my friendly bivalves-about a pound and a half per person is a generous serving, and here I have about 3 lbs.’ worth of clams & mussels. I bring it to a furious simmer like you see here until the little creatures have opened up their shells. I take it off the heat and toss in at least half a cup’s worth of chopped fresh herbs-I do Italian parsley, rosemary, thyme and oregano cause it’s still alive on in my window box. I serve with chewy, crusty bread, which I like to tear into bits and drop into the stew and fish out later, when they’re all soaked with juice. Chris and I ate this on the porch with some white wine and enjoyed what turned out to be Seattle’s last sunny day of the season… Oh, well!