We encourage creativity with the seafood mix to compliment your taste and the selection available to you at your local fish market.
We use the fresh caught Rockfish but any mild, firm fleshed fish will compliment the mix of seafood. If we don’t catch any fish we typically use all shellfish. This stew is very forgiving! So, enjoy and be inspired! Play with the spices and red pepper to suit your taste, but only in small additions so you don’t overpower the balance of flavors.
- ¼ – cup olive oil
- 3 – leeks, cleaned and sliced
- 5 – garlic cloves, minced
- ½-1 – teaspoon of red pepper flakes, to taste
- 1 – tablespoon of fresh oregano or 1 teaspoon of dried oregano
- 2 – teaspoons salt
- A few grinds of black pepper
- 1 – bay leaf
- 2 – tablespoons of tomato paste
- 2 – cups seafood stock (can substitute clam juice, chicken stock or white wine)
- 1 – 28 oz can of whole tomatoes, pureed
- 20 – mussels
- 20 – clams
- 1 lb – calamari cleaned, tubes cut into rings and tentacles, cut in half or quarters
- 1 lb – shrimp, shelled and deveined
- 1 lb – scallops
- 6 tablespoons – fresh basil, parsley or a mix of the two
Heat the olive oil in a 6 quart dutch oven or heavy pot. Add the leeks and sauté over med/low heat until melted, about 5-7 minutes. Add the garlic, red pepper, oregano, salt, pepper and bay leaf and sauté 1 minute.
Stir in the tomato paste and continue to cook, stirring for another minute. Add the wine and bring to a boil. Continue to boil until reduced by half, maybe 5 minutes. Add the tomatoes along with their juice, the fish stock and simmer for 20 minutes to a ½ hour.
Taste and adjust the seasonings. (At this point the broth can be cooled and refrigerated for up to 2 days. Bring to a simmer before continuing with the remainder of the recipe)
Add the calamari, clams and mussels to the simmering broth, cover. After 5 minutes remove the cover and start to transfer the opened clams/mussels to a large bowl with a slotted spoon. After 10-12 minutes discard any unopened shells.
Continue to cook the calamari for 5-10 minutes or until it becomes tender (calamari is very rubbery if not cooked for a total of 20-30 minutes). Add the shrimp and scallops and cook until the shrimp just turn pink, 4-5 minutes. Add the mussels and clams to the pot; discard the bay leaf and serve. Sprinkle each serving with the chopped parsley/basil, and enjoy!
Note: Feel free to add vegetables to the mix. For this rendition I used small fingerling potatoes, swiss chard and fresh asparagus. It is a great way to add color & texture to the stew!