Preparation:
Place large nonstick saucepan over medium-high heat 30 seconds. Add 2 teaspoons of the oil; heat 30 seconds more. Add onion, leek and a pinch of the garlic; saute 1 minute. Add thyme, saffron, cumin and red pepper flakes; cook 1 minute more. Add tomatoes and cook 1 minute more. Add tomatoes and cook another 3-4 minutes, stirring occasionally. Stir in clam and tomato juices. Bring to a simmer; season with salt and pepper and let simmer 25 minutes.
Add carrot; continue simmering 5 minutes more. Stir in zucchini and basil; keep warm.
To prepare curry mayonnaise, place small nonstick skillet over medium heat 30 seconds. Add curry powder and cook, stirring constantly, until fragrant (do not burn), 30 seconds.
In small bowl, combine mayonnaise and cooked curry powder; set aside.
Place large nonstick skillet with lid over medium-high heat. Add remaining teaspoon oil; heat 30 seconds more. Add grouper and cook, turning gently, until barely translucent, 2 minutes. Drop fish into stew.
Add clams to same skillet; cover and cook 1 minute. Add mussels and continue cooking, removing clams and mussels to medium bowl as they open.
When clams and mussels are done, add shrimp and remaining tablespoon garlic to skillet; saute until shrimp are pink, about 1 minute.
To serve, ladle 1 cup stew into each bowl; stir in 2 teaspoons curry mayonnaise and top each with 2 clams, 2 mussels and 3 shrimp.
|
