Mediterranean Seafood Stew

• 2 Ea Spanish Onions, small dice
• 2 C Red Wine Vinegar
• 2 Oz Extra Virgin Olive Oil
• 2 Cloves Garlic, minced
• Zest of 1 Lemon, finely chopped
• 2.5 C White Wine
• 2 C Lobster Stock (or Fish Stock)
• 1 14oz Can Tomato Fillets
• 2 T Sugar
• Salt and Pepper, to taste

Combine onions and vinegar in large pot, and bring to a boil.  Reduce to au sec, add olive oil, and caramelize onions slightly.  Add garlic and lemon zest.  Cook until fragrant (about 1 minute).  Add remainder of ingredients, and reduce by 1/3.  Puree ¼ of the broth, then season to taste.

Once the Broth is made, you can start building the stew.  Any combination of seafood is great, but this is what we use at Hurricane:

• 2 Lb Rope Cultured Mussels
• 8 Littleneck clams
• 8 Large Scallops
• 8 Large shrimp
• 4 Lobster tails, in shell
• ½ Cup Kalamata Olives

Place everything into an 8 quart pot along with 5 cups of the broth.  Season with salt and pepper.  Cover and bring to a boil over medium high heat.  Cook until clams open, about 8-12 minutes.  Serve in large bowls with your favorite crusty bread.  Serves 4.