My recipe combines something from all the coasts I love—a little fennel and tarragon from the south of France, some saffron notes from Spain’s peninsula and our Atlantic coast's bounty of cod, clams and scallops. Seafood Stew is a world wide thing so once you know the basics of this tomato-based soup you can swap in your local fish, garden favorites and the herbs that make you happiest.
Seafood Stew
Serves 3, doubles well
Ingredients
1/4 sweet onion
1/2 fennel bulb
1/4 cup celery leaves
2-3 garlic cloves (plus extra for garlic bread to dunk)
Olive oil
1/2 cup white wine
1 cup tomato based vegetable juice
1 cup clam broth
1/2 cup water
6-8 threads saffron
Red pepper flakes (to taste)
1 6-oz fillet of cod, haddock or other firm white fish
1 cup bay scallops
1 cup fresh clams or shrimp (out of shell)
Salt and pepper
Fresh herb garnish: dill, tarragon, parsley
Method
- In a large wide heavy-bottomed pot, sauté vegetables in olive oil over medium heat.
- When vegetables have softened, add garlic and cook stirring another minute.
- Add wine and stir to scrape up any caramelized pieces sticking to the bottom of the pot.
- Lower heat to medium-low and add tomato juice, clam broth and water. Sprinkle in saffron and red pepper flakes. Simmer 5 minutes.
- Add fish and simmer 5 minutes more. Add remaining seafood and simmer until cooked through, 2-3 minutes.
- Serve immediately garnished with chopped fresh herbs.
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