For the seafood stock:
Heat the oil
Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
Stir in remaining ingredients except for seafood.
Heat to boiling, reduce heat & simmer uncovered 15 minutes.
Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.
dding them to the stew.
For the stew: Melt butter in medium
For the Stew:
Season the beef generously
he shells. Repeat the process for the clams.
In a
low heat, stirring occasionally, for 5 minutes.
Stir in
low cooker. Cook on low for 4 hours.
Remove the
and pepper. Add 2 cups seafood stock, clams, and mussels and
nd celery and cook stirring for 5 minutes or until vegetables
e going to cook the seafood in.
Next, make the
equired by the recipe. For instance, the original recipe calls for 2 oz of
Dough for Puffs: Melt butter in 1/
Cook tomatillos in boiling water for about 3 minutes (they will
aute over medium-low heat for 15 minutes, until the onions
slotted spoon, transfer the seafood to 4 bowls.
Add
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
lready cut in little pieces for my stew and before I cooked
hen they're browning meat for a stew.) The pork cubes should
dd green chiles and bake for another hour.
If potatoes
For the stew: cut the meat into small