Abalone Stew
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From The Abalone Lover's Cookbook, Second Edition by Jeri Siegel and Michael Hill.
INGREDIENTS
1 pound raw abalone, tenderized and cut into small cubes
1/3 cup unsalted butter
1 cup chopped onion
1 large clove garlic, minced
1/3 cup chopped bell pepper
1 bay leaf
8-ounces tomato sauce
2 cups water
3 potatoes, peeled and cut into 1/2-inch cubes
1/2 teaspoon salt
1/3 teaspoon cayenne pepperIn a saucepan, melt the butter and sauté the garlic, bell pepper and onion until the onion is transparent. Add the bay leaf, water, tomato sauce, potatoes, salt and cayenne, then cover and simmer about 15 minutes. Add the abalone and simmer 4 to 5 minutes, or until tender.
Makes 8 servings