Seafood Stew

Chili, Casseroles and Stews, Entrees, Entrees, Holiday Recipes.
This dish has the sophisticated flavours of white wine, shrimp and crab. Perfect for a party or for when plain chowder just won't do.

Seafood Stew


Quantity Ingredients
1 lb. halibut, thawed if necessary, cut into 1-1/2 inch chunks
1 1/2 cups water
1/2 cup dry white wine
1/8 tsp dried thyme, crushed
1/4 lb. mushrooms, sliced
2 tbsp chopped onion
1/3 cup butter
3 tbsp all-purpose flour
1 1/2 cups milk
1 cup (about 5 oz.) shrimp, thawed if necessary
1 cup (about 5 oz.) Dungeness, King or Snow crab meat, thawed if neces
2 tbsp diced pimiento
salt and pepper to taste
2 tbsp chopped fresh parsley


In a large saucepan, cover fish with mixture of water, wine and thyme. Bring to a boil; simmer, covered, 8 minutes or until fish flakes easily when tested with a fork.

In another saucepan, sautee mushrooms and onion in butter; blend in flour and cook until smooth and bubbly. Remove from heat; gradually stir in milk. Cook and stir until mixture comes to a boil; boil 1 minute.

Stir in fish mixture from first saucepan, shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5 minutes. Sprinkle with parsley.

Makes 6 servings.