Seafood Stew

• 1 (6 oz.) pkg. frozen crab meat
• 1 lb. fresh or frozen fish fillets
• 8 clams in shells
• 2 c. fish stock (see recipe under soup)
• 1 (16 oz.) can tomatoes, cut up
• 3/4 c. dry white wine
• 1 ear fresh corn, cut into 1 inch pieces or 1 (8 oz.) can whole kernel corn, drained
• 1/2 c. chopped green pepper
• 1 medium onion, chopped (1/2 c.)
• 2 Tbsp. snipped parsley
• 1 bay leaf
• 1 clove garlic, minced
• 1 tsp. salt
• 1 tsp. dried thyme, crushed
• 1/4 tsp. thread saffron, crushed
• 1/4 tsp. pepper

1. Partially thaw crab
2. meat
3. andtish.
4. Remove skin from fish fillets; cut fillets into 1 inch pieces.
5. Thoroughly wash clams. Cover clams with salted water using 3 tablespoons salt to 8 cups cold
6. water.
7. Let
8. stand 15 minutes;
9. rinse.
10. Repeat twice.

frozen crab meat, fish stock, tomatoes, white wine, corn, green pepper, onion, parsley, bay leaf, clove garlic, salt, thyme, thread saffron, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003051 (may not work)