seafood stew


8   ounces skinless cusk (ocean catfish) or cod fillets, cut into 3/4-inch pieces
8   fresh or frozen clams in shells
6   quarts water
9   tablespoons salt
2   medium potatoes, coarsely chopped (about 2 cups)
1  12  ounce can whole kernel corn with sweet peppers, drained
1  14 1/2 ounce can stewed tomatoes
1/2  cup chicken or vegetable broth
1 1/2  teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4  teaspoon garlic powder
1/8  teaspoon pepper
1   tablespoon snipped fresh parsley or thyme


1. Thaw fish and clams, if frozen. Rinse fish. Cut fish into 1-inch pieces. Set fish aside.
2. In a large bowl combine 2 quarts of the water and 3 tablespoons of the salt; add clams. Let clams soak for 15 minutes; drain and rinse. Discard the soaking water. Repeat soaking, draining, and rinsing clams two more times with the remaining water and salt.
3. For stew, in a large saucepan or Dutch oven combine potatoes, corn, undrained tomatoes, chicken or vegetable broth, thyme, garlic powder, and pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes.
4. Add fish and clams. Cover and cook for 4 to 5 minutes or until fish flakes easily with a fork and clams open. Spoon into bowls. Sprinkle with fresh parsley or thyme. Makes 4 servings.

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