Seafood Stew Recipe (finally!)

First of all, sorry about the way I've formatted this recipe (in weight measurements rather than cups for some things), but that's how it is written in the Thermomix cookbook...when I have time, I'll get a weight/cup measurement for various items and make a chart to easily translate the recipes into the format I'm used to (who knows, perhaps some of you actually prefer the measurements to be in weights rather than cups?).  I've adapted the recipe to a stove-top preparation, which takes a bit longer, but in the Thermomix it took 34 minutes start to finish! :)   Anyway, on with the recipe:

Ingredients:

10 ounces clams (250 grams)

12 ounces fish fillet (300 grams)

10 ounces whole shrimp (250 grams)

2 eggs (hard boiled)

2 cups water (1/2 liter)

1/2 red pepper (100 grams, 4 ounces)

1/2 green pepper (100 grams, 4 ounces)

1 onion (150 grams, 6 ounces)

2 cloves garlic

8 ounces (200 grams) tomato puree

2 1/2 ounces (70 grams) extra virgin olive oil

2 more cups (1/2 liter) water

salt and pepper to taste

bay leaf

3 ounces (80 grams) short grained rice (not Uncle Bens or similar varieties)

chopped parsley to garnish

Preparation:

First you'll need to soak the clams in salt water for a good while so that they release the sand.

Meanwhile, prepare the fumet.

Shell shrimp, reserving meat for later.

Boil shrimp shells in 2 cups (1/2 liter) water for about 7 minutes.

Strain and reserve fumet.

Using a food processor, chop peppers, onion and garlic, then add tomato sauce.

Heat oil in a stock pot, and sautee the vegetable mixture for 7 more minutes.

Add remaining water, bay, fumet and season with salt and pepper.

Heat through, and allow to cook for 7-10 minutes.

Meanwhile, steam clams and fish fillet.

Add all opened clams (discarding any that haven't opened), fish (broken into pieces) and the rice to stew .

Cook stew until rice is tender (about 20 minutes).

Remove from heat and add deveined shrimp and minced eggs, and mix.

Allow to sit 2-3 minutes to allow shrimp to cook through.

Serve garnished with chopped parsley.