Seafood Stew with Lemon Parmesan Sauce

Name: Seafood Stew with Lemon Parmesan Sauce
Yield: Serves 6-8
Ingredients: 1 lb. Halibut, cut into 2oz portions 1 lb. PEI Mussels 1 lb. Clams 8 each u10 Diver Scallops, cleaned 1 jar Rao’s Homemade Lemon Parmesan Marinara 2 stalks Celery, small diced 1 head Fennel, small diced 2 cloves Garlic, sliced 1 red onion, julienne 1 cup Pinot Grigio Grapeseed Oil Rao’s Extra Virgin Olive Oil for garnish 1 bunch Italian Parsley, rough chopped Salt & Black Pepper to taste

Ingredients

1 lb. Halibut, cut into 2oz portions
1 lb. PEI Mussels
1 lb. Clams
8 each u10 Diver Scallops, cleaned
1 jar Rao’s Homemade Lemon Parmesan Marinara
2 stalks Celery, small diced
1 head Fennel, small diced
2 cloves Garlic, sliced
1 red onion, julienne
1 cup Pinot Grigio
Grapeseed Oil
Rao’s Extra Virgin Olive Oil for garnish
1 bunch Italian Parsley, rough chopped
Salt & Black Pepper to taste

Directions

Working in a large rondeau, placed over medium high heat, add some Grapeseed Oil and heat until it starts to shimmer.
Add the Fennel, Onions and Celery and quickly sauté to soften them.
As the Fennel/Onions/Celery begin to soften, quickly add the Mussels, Garlic, and White Wine, stir the Mussels through and cover the pot to steam the Mussels.
Steam the Mussels for 2 minutes until they open.
Then, carefully remove the Mussels to a bowl and set-aside (Be sure to leave the liquid in the pot).
Now, add the clams to the pot along with the Rao’s Lemon Parmesan Marinara, and cover the pot to allow the clams to steam (3 minutes).
Now, add the Halibut and the Scallops, cover and lower the heat to a simmer.
Simmer for approximately 3 minutes until the Halibut and Scallops are cooked through.
Finally, add the Mussels and stir through.
Garnish with the Italian Parsley.
Arrange in a large shallow bowl. Drizzle with Rao’s Extra Virgin Olive Oil.
Serve with crusty toasted Italian bread and/or Rao’s Bucatini