January 4, 2011 Seafood Stew

Seafood Stew

This is sort of a cross between French Bouillabaisse  and Italian Cioppino.  The sturgeon was caught by my uncle, Mark Koehmstedt.  You could use any dense white fish like halibut or swordfish interchangeably.

  • 1 lb. sturgeon cut into large chunks
  • 2 T. and 1 t. olive oil, divided
  • 1 t. Herbes de Provence
  • Zest of one lemon
  • 1 small yellow onion, diced
  • 2 medium yellow potatoes, peeled and cut into bite sized chunks
  • 2 cloves garlic, minced
  • 1 T. tomato paste
  • ¼ cup dry vermouth, I used Cinzano
  • 4 cups fish stock, I used Kitchen Basics
  • 1 small dried red chili pepper
  • Juice of ½ lemon or to taste
  • Salt and pepper to taste
  • 1 lb. manila clams
  • 1 lb. mussels
  • 4-6 giant shrimp, peeled with tails left on
  • 4-6 giant scallops

Place the sturgeon chunks into a plastic bag and toss with 1 T. of the olive oil, the Herbes de Provence, and the lemon zest.  Allow to marinate while you prepare the broth (20 minutes is enough).  To make the broth, heat the other T. of oil in a Dutch oven over medium heat.  Add the onion, potatoes, and garlic and cook for about 6-7 minutes, or until the onions begin to soften.  Add the tomato paste and vermouth and stir to combine.  Bring to a boil and allow the liquid to reduce a little bit.  Add the fish stock and chili and continue to cook until the potatoes are tender, about 6-8 more minutes.  Adjust the seasoning with salt, pepper, and lemon juice.  Add the clams and mussels, cover and cook for about 5 minutes, or until all the shells have opened.  Meanwhile, in a nonstick pan, heat the remaining t. of oil over medium-high heat.  Place the shrimp and scallops in the pan and brown about 1 minute on each side.  To plate, use a ladle to scoop fish, broth, and shells into wide flat bowls and top each bowl with a couple of the scallops and shrimp.  Serve with a crusty baguette for dipping.

Advertisements

About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Healthier Options, Seafood and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s