Recipe courtesy of Fearless Eating. Click the button below for the recipe.
Redfish Chowder
This recipe is courtesy of Snacking in Sneakers as part of the the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem. Click the button below to access recipe.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Quahog & Sea Scallop Chowder
This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 1 hour
Serves: 6-8
Ingredients
For the clam broth:
· 15-20 quahogs
· 5 cups of water
For the chowder base:
· 2 sweet onions
· 3 medium potatoes, chopped
· 6 pieces of bacon, chopped
· 1 lb sea scallops, quartered
· 4 tablespoons unsalted butter
· 6 cups (roughly) of clam broth
· 2 cups half and half or heavy cream
· 15-20 quahogs from the clam broth (chopped)
· 2 sprigs of rosemary
· salt, to taste
· black pepper, to taste
For the roux:
· 4 tablespoons unsalted butter
· 1/4 cup clam broth
· 1/4 cup flour
Directions
This chowder is a 5 step process- but can be made as quickly or as slowly as you’d like (days if you’d prefer to prep on the weekends).
Step 1 - For the clam broth:
Place quahogs in 5 cups water in a large pan (same one you will use for the chowder). Boil on the stove for around 10 minutes, or until clam shells open. As clams open, remove from pot and place meat in a bowl. Discard the shells after all quahogs have been removed. Let the broth sit for 20-30 minutes to settle all the fine particles. After it settles, pour liquid in a container and set aside for future use. You can strain the liquid as you pour or you can leave the last bit of liquid with particles in the pan so they do not make its way into the chowder. While the clam broth is brewing chop your onions, potatoes, bacon and quarter your scallops.
Step 2:
Place chopped bacon in the pot to fry - rendering the fat . Once bacon is cooked add 4 tablespoons of unsalted butter to the pan. Add chopped onion and let onion soften. Once the onion is cooked, add rosemary sprigs and add 6 cups of clam broth. Turn temperature up so it is a rolling boil and add potatoes. Cook for 15 minutes, or until the potatoes are cooked.
Step 3:
Pan fry the quartered scallops so they are almost done ( 1-2 minutes, as scallops cook quickly) - and set aside with the clams.
Step 4:
While the potatoes are cooking, in a separate pan cook the roux. Place the unsalted butter and clam broth in the pan to boil. Once boiling add flour and whisk until thickened. Turn heat off and allow roux to sit while the potatoes finish.
Step 5:
Once potatoes are finished cooking. Whisk the roux base into the pot. Add 2 cups half and half and continue mixing. Chowder should start to thicken. Add the clams and scallops to the chowder and allow the chowder to simmer and develop flavor while thickening. Salt and pepper to taste. Enjoy.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Monkfish Stew
This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.
Time: 35 min
Serves: 4
Ingredients
· 16 oz monkfish, cut into 1-inch cubes (this is frozen, thawed monkfish from @redsbest), thin grey membrane removed
· 2 tbsp olive oil
· 1 med Vidalia onion, diced
· 4 cloves garlic, thinly sliced
· 1 tsp saffron threads
· 1/2 cup dry white wine
· 1 (26.46-oz) box chopped tomatoes
· 16 oz clam juice
· 1 (15.5-oz) can chickpeas, drained
· 4 @atlanticseafarms kelp cubes
· 2 bay leaves
· 12 oz shrimp (any size), peeled, deveined (look for USA wild caught)
· 2 tbsp unsalted butter
· parsley, chopped
· black pepper
(optional):
· lemon wedges
· crusty bread
Directions
1. To a large Dutch oven or stockpot, add 1 tbsp olive oil over medium. When hot, add monkfish. Brown, 1—2 min, don’t cook through. Remove fish, set aside.
2. Heat remaining oil. Add onion, sauté over med heat until softened. Add garlic, sauté a minute. Add saffron threads, heat a minute. Add wine to deglaze, scrape up the browned bits.
3. Add toms, clam juice, chickpeas, kelp, bay leaves. Bring to a boil, reduce to simmer. Simmer for 20 min.
4. Add shrimp. Cook 5 min then add fish back in. Cook for a few more min, until cooked through.
5. Remove bay leaves, add butter.
6. Sprinkle with parsley & pepper.
7. Spoon into bowls, serve with lemon and bread.
These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Caldeirada de Peixe (Portuguese Fish Stew)
Recipe courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. Click the button below to access recipe.
This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.
Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.
#MASeafood
#SeafoodiesNE
@massmarinefisheries
@woodsholeseagrant
NEW ENGLAND CIOPPINO
Recipe courtesy of Fearless Eating. Click the button below for the recipe.
SPICY SEAFOOD STEW WITH LEEKS, FENNEL AND CALABRIAN PEPPERS
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
This recipe calls for a mussels, littlenecks, and any firm white fish. Some suggestions for fish include (but are not limited to) sea robin, monkfish, haddock, black sea bass, halibut, tautog, pollock, or John dory. You could also add in additional shellfish such as slipper limpets (an Eating with the Ecosystem favorite species. We suggest briefly steaming them and removing them from the shell before adding them to the stew).
FISHERMAN’S STEW
Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.
If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!
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.
PORTUGUESE SQUID STEW
COCONUT CURRY MONKFISH STEW
Recipe courtesy of chef Krisztina Perron, Wooden Spoon Catering. Click the button below for the recipe.
BLUEFISH CHOWDER
Recipe courtesy of Fearless Eating. Click the button below for the recipe.
Photo by Holly A. Heyser
HOW TO MAKE A NEW ENGLAND CRAB STEW
LOBSTER CORN CHOWDER
JONAH CRAB CLAWS WITH GARLIC-WINE SAUCE
JONAH CRAB CURRY CHOWDER
Recipe courtesy of Joshua Riazi for a Cook a Fish, Give a Fish online seafood cooking class. Click the button below for the recipe.
CURRY-COCONUT CLAM CHOWDER, PAPI-STYLE
Recipe courtesy of Food and Wine Magazine. Click the button below for the recipe.
CREDIT: © CHRIS COURT
RHODE ISLAND CLAM CHOWDER (DAIRY-FREE)
CLAMS CASINO
Recipe courtesy of the Spruce Eats. Click the button below for the recipe.
Photo: Robert Rheault / Flickr
TOP NECK CLAMS WITH VINEGAR AND SCALLION SAUCE
Recipe courtesy of KQED ecipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved. Click the button below for the recipe.
