We are so happy to welcome Portland Fish Market to our neighborhood! I’ve been in several times over the last few weeks and I am so thrilled with the quality and variety. The clams! So so good. You MUST have lots of crusty bread for soaking up the buttery, garlicky broth.
- 4 T. butter
- 1 T. olive oil
- 2 shallots, sliced thinly
- 4 small tomatoes, chopped- about 1 1/2 C.
- 1/2-1 t. red pepper flakes. (buy some new, please ditch that 2 year old bottle)
- 3 garlic cloves, minced
- 3 C. fish stock or light chicken stock, low sodium
- 2 C. white wine
- 1/2 lb. salmon or other dense fish such as halibut or sturgeon, cut into large bite sized pieces
- 1/2 lb. large shrimp, tail on, peeled and deveined
- 2 lb. clams
- 1 lb. mussels
- salt and pepper to taste
- pesto and parsley for garnish, optional
- 2 C. small pasta, such as ditalini or mini shells, cooked and drained
- crusty bread for serving
If it’s not cooked already, start by cooking the pasta according to the package directions, draining it and setting it aside. Heat the butter and oil in a large Dutch oven or stock pot over medium heat. Add the shallots, and cook for about three minutes. Add the tomatoes, garlic, and red pepper flakes. Cook until the tomatoes give off their juice and everything is nice and bubbly and sizzling. Pour in the stock and wine and bring to a simmer. Gently drop the fish into the simmering liquid and cover. After two minutes, add the clams and mussels, and cover. After about three minutes, add the shrimp and cover. The shrimp will take only a minute or two to turn from gray to pink. To serve, divide the cooked pasta among 4-6 serving bowls. Distribute the fish and shellfish among the bowls, and ladle lots of the broth over the top. Top with a little dollop of pesto or some fresh, chopped parsley. Serve immediately.