Fish Stew

I made this recipe for my friends earlier this year. Inspired by bouillabaisse, this stew omits the obligatory saffron threads. Trial and error, along with excellent ingredients, produced a delicious and filling main course.

Seafood Stew
Serves 8
Prep Time: 30 minutes
Cook Time: 90 minutes

• 2 lbs shrimp (15-20 count), peeled and de-veined
• 2 lbs snapper, cubed into 1-inch dice
• 2 lbs cod, cubed into 1-inch dice
• 2 lbs clams, carefully cleaned
• 4 cups seafood stock
• 2 cups dry white wine
• 2 leeks, cleaned and chopped
• 4 carrots, finely diced
• 3 ribs celery, finely diced
• 4 cloves garlic, minced
• 2 bay leaves
• 28 oz. can crushed tomatoes
• 4 thinly sliced scallions, for garnish
• 2 tbsp. extra virgin olive oil
• 2 tbsp. butter
• 1 tsp. cayenne pepper
• salt and pepper to taste

Saute the leeks, carrots, celery, garlic, and bay leaves over medium heat in the oil and butter until softened.   Season with salt and pepper.

Add the wine and reduce by half.

Add the tomatoes and the stock and bring to a simmer. Taste for seasonings and add salt and pepper as needed.

Once simmering, add the snapper, cod, and clams. Simmer for 10 minutes.

Add the shrimp.

Simmer for another 4 minutes more. Taste again for seasonings, ensure the shrimp are plump and opaque, and serve. Garnish with thinly sliced scallions.