Seafood Stew

Seafood Stew

This dish was prepared in honor of Nelson’s Birthday.  Since Chris and I are a bit cash-poor these days (just bought the house), I thought it would be more economical to wine and dine him at home.  This stew was inspired from a Cioppino I had at a restaurant.  The Cioppino was a bit hearty for my taste but I thought it would be more appropriate to call it a stew.  Served with crusty bread, it really hits the spot on a cold winter night.

Seafood Stew

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Ingredients:

  • 4 strips of bacon, diced
  • olive oil for cooking
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • 2 small carrots, peeled and diced
  • 2 ribs of celery, chopped
  • 1 large yukon gold potato, peeled and diced (mine was the size of a starchy potato)
  • 1 dried bay leaf
  • 3-4 sprigs of fresh thyme, chopped
  • 1/4 teaspoon of red pepper flakes, crushed (using the tip of
    your fingers)
  • salt and pepper to season
  • 2/3 cup of red wine (I used Merlot)
  • 1 (28-ounce) can of crushed tomatoes (I used San Marzano tomatoes)
  • 1 (32-ounce) container of fish stock
  • 1 pound of fresh mussels, scrubbed and debearded
  • 1/2 pound of fresh shrimp, peeled and deveined
  • 1 pound of fresh fluke (or any firm white fish that looks fresh that day), cut in small pieces
  • 6 large fresh sea scallops, cut in half
  • fresh Italian parsley, finely chopped

Preparation:

In a Dutch oven over medium heat, add bacon and olive oil.  Cook bacon until crispy.  Using a slotted spoon, transfer bacon to a plate lined with paper towel to drain.  Reserve for garnish.

In the rendered bacon fat add onions and garlic.  Cook for about 5 minutes then add carrots, celery, potato, bay leaf, thyme and red pepper flakes.  Season with salt and pepper.  Cook for another 5 minutes then deglaze pot with red wine.  Let it bubble and reduce.  About 1 minute.  Pour in crushed tomatoes and fish stock.  Stir to combine.  Cover and let the broth simmer over medium low heat for about 15-20 minutes or until vegetables softened.

Add mussels to the pot.  Cover and cook until mussels start to open (about 3-4 minutes).  Then add in shrimp, fluke and sea scallops.  Cover and poach until opaque (about 4-5 minutes).  Discard bay leaf and check for seasoning.  Ladle stew and garnish with fresh parsley and reserved bacon.  Serve with
crusty bread.

Seafood Stew
 

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46 thoughts on “Seafood Stew

  1. The bacon you used in this was not too salty, but had that nice smoky flavor that complimented the stew very well. I think that should be stressed as a more salty bacon would have probably drawn the focus away from all that seafood goodness! I loved this dish, and I think it probably tasted better the next day.

  2. Wow, I love everything about this stew; especially red wine! You are incredible! You cannot find anything as good as this out 🙂

  3. One of my favorite dishes – and yet I have never made it. I always order this when we go out to dinner, can’t get enough of dunking the bread in the spicy tomato broth. You have inspired me to actually try to make it myself. Thanks!

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