Makes 4-6 servings. Difficulty
1 Tablespoon olive oil 1 Tablespoon unsalted butter 1 onion, diced 2 garlic cloves, minced 1 cup dry white wine 3 cups gf chicken stock One 14.5 ounce can diced tomatoes 2 Yukon potatoes, cut into 1 inch pieces 1 large carrot, diced 1 teaspoon fresh thyme, chopped 1/2 teaspoon fresh tarragon, chopped 1 whole clove 1 bay leaf 2 Tablespoons unsalted butter, at room temperature 2 Tablespoons gf flour 1 pound cod, diced 12 medium shrimp, shelled & deveined 4 ounces fresh shelled crab
Heat a large saucepan over medium heat. Add olive oil and butter to saucepan. When hot, add onions and garlic; sauteing until tender. Add white wine and simmer until wine is reduced by half, about 5 minutes. Add gf chicken stock, tomatoes, potatoes, carrots, thyme, tarragon, clove and bay leaf. Cover and simmer for 20 minutes or until carrots and potatoes are tender.
Meanwhile, mix 2 tablespoons unsalted butter with gf flour until a paste forms. (roux)
Stir roux into stew until blended. Add cod and shrimp; cook 2-4 minutes or until fish is just cooked through. Add shelled crab; cook 2 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Serve.