FISHERMAN’S STEW

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.

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RECIPE

Serves 4

 INGREDIENTS

FOR THE STEW 

½ onion, diced into ½-inch pieces 

2 tablespoons olive oil 

⅓ cup white wine 

1 cup water (or kelp broth; recipe on page 20) 

1 15-ounce can diced tomatoes 

¼ cup pitted green olives, rinsed and sliced

1 tablespoon capers, rinsed 

2 garlic cloves, smashed and coarsely chopped 

1 bay leaf 

1 teaspoon red chili flakes 

Salt and pepper to taste 

¼ cup parsley, roughly chopped 

Several slices crusty bread 

SEAFOOD 

½ pound mussels, cleaned 

½ pound littleneck or other clams 

2 pounds lobster, only claws and tail in shell 

1 pound Acadian redfish fillets (or other white fish), cut into pieces 

½ pound squid, rings and tentacles 

Pinch of saffron (optional) 

2 tablespoons olive oil 

Salt and pepper to taste

INSTRUCTIONS

Rinse mussels and clams under cold running water. Refrigerate to keep cool. Split lobster tail in half lengthwise and cut into bite-size pieces. Split claws in half lengthwise. Marinate lobster, fish, and squid with saffron and 2 tablespoons olive oil. Place in refrigerator to keep cool. Sauté onions over medium heat in 2 tablespoons olive oil until translucent, 4 to 5 minutes. Add white wine and reduce by half. Add water or kelp broth, tomatoes, olives, capers, garlic, bay leaf, and chili flakes. Cook for 2 to 3 minutes. Add clams and cook for another 4 to 5 minutes. Add mussels, lobster, squid, and fish. Cover and cook over low heat for 10 to 15 minutes. Add parsley and stir. Serve in a deep soup bowl and garnish with crusty bread.