Stew alla Napoletana
first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
- 14 small fresh clams
1 quart water
2 Tblsp. cornmeal
12 - 14 fresh mussels
1 cup dry white wine (I use Sauvignon Blanc or Chablis)
1 large onion, coarsely chopped
3 cloves garlic, peeled and smash with a big knife
- do not mince
1/2 tsp. red pepper flakes
1 1/2 Tblsp. butter
3 Tblsp. olive oil
1/2 cup each of minced carrot and celery
1/2 cup minced bell pepper (we now use either red
or yellow for color)
1/2 lb. white potatoes (peel them and cut into 1/2
2 cups tomatoes (peel and seed), and chop them
3 1/2 cups of homemade fish stock (or you can use
bottled clam juice)
3/4 tsp. saffron threads dissolved in 2 Tblsp. of
hot fish stock
8 - 10 Jumbo prawns in shells
1 large or 2 small fresh dungeness crab cooked, cracked
and broken into sections
1/2 cup green onions, minced
3 Tblsp. parsley, minced
clams and put in bowl with water and the cornmeal.
Soak 2 hours to get rid of grit. Drain and put
aside. Scrub the mussels and remove the beards. Put
the wine, onion, garlic and red pepper flakes in a
large pot with a lid and bring to a boil over high
clams and mussels and cover. Turn heat down to medium
and steam them covered for about 3 - 7 minutes. After
3 minutes, check the clams and mussels to see that
they have opened. If after 7 minutes any have not
opened, throw them away.
the butter and oil in a large pot on medium heat.
Add carrot, celery, bell pepper and potatoes. Saute
gently about 5 - 7 minutes.
the tomatoes and cook for another 5 minutes.
out the clams and mussels and put aside.
the broth through cheesecloth (double thickness) and
saffron, stock and reserved broth and simmer about
10 minutes. The vegetables should be very tender.
the prawns and cover. Simmer until they turn bright
the crab and heat just about 30 seconds.
the clams and mussels and heat them through gently.
Taste and add salt if needed. Stir in the green onions
and remove from the heat.
into a warmed tureen or into warmed soup bowls. Sprinkle
bruschetta is great with this.
3 to 5 depending on appetites
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