New England Shellfish Stew (Chef, Michael Schlow)

By zircon50

Ingredients

• 2 ounces of extra-virgin olive oil
• 1/2 clove of garlic, sliced thin
• 1/4 cup of carrot, small dice
• 1/4 cup of onion, small dice
• 1/4 cup of celery, small dice
• 1 cup of fresh calamari, sliced into thin rings
• 5 ounces of cod (halibut or haddock can be substituted), cut into 5 pieces
• Pinch of fresh chopped rosemary
• Pinch of fresh chopped thyme
• Large pinch of kosher salt
• Large pinch of black pepper
• Large pinch of crushed red pepper
• 28 oz can of milled San Marzano tomatoes
• 8 small clams (little necks, cherrystones, manilla)
• 12 mussels (scrubbed and debearded)
• 6 large shrimp, peeled and deveined
• 6 large scallops, sliced
• 1/4 cup of chopped Italian parsley

Details

Servings 2

Preparation

Step 1

Place olive oil and garlic in a large soup pot and place over high heat.

Cook garlic for approximately 1 minute, add carrots, onions, celery and cook for 1 more minute.

Add calamari and cod and cook for 1 minute, stirring occasionally.

Add rosemary, thyme, salt, pepper and crushed red pepper, stir to incorporate.

Add tomatoes and clams, reduce heat to medium high and cover.

Note: Different clams take different amounts of time to open. Look in the pot after 3 minutes or so and see if clams are just starting to open. When they just start to crack open, proceed with next step.

Add mussels, shrimp and scallops to the pot and cook for 3 minutes or until mussels open.

Taste broth and adjust seasoning.

Add chopped parsley and serve.

Serve with lots of grilled bread for dipping!

Serving Size


Serves 2.