Pacific Seafood Stew

Ingredients

Yield:

6 Servings

• • Pacific Scallops – 9 pieces
  • Halibut – 9oz
  • Salmon – 9oz
  • Chorizo – 6oz
  • Onion – 8oz Diced
  • Fennel – 1 piece (cut into 12 wedges)
  • Leek – 1 piece (julienned whites)
  • Fingerling Potato – 10 pieces (cut in half)
  • Heirloom Carrots – 6 pieces (roughly chopped)
  • Old Bay Spice – 2 tbl
  • Garlic – 2 tsp
  • Butter – 4oz
  • Flour – 4oz
  • White Wine – 1 cup
  • Clam Nectar – 2 cup
  • Whipping Cream – 4 cups
  • Tabasco – 5 drops
  • Little Neck Clams – 10oz
  • Honey Mussels – 10oz
  • Sea Asparagus – 3oz
  • Italian Parsley – 5 sprigs
  • Tarragon – 5 sprigs
  • Dill – 5 sprigs
  • Salt & Pepper

Preparation

Difficulty:

Medium

Time:

2 HoursPrep Time

Total Time:

1 HourTotal Time: 2 Hours

1. 1. 1. Pre-heat oven to 350 F.
   2. 2. In a heavy bottom skillet heat vegetable oil to medium high.
   3. 3. Season scallops, halibut, salmon and chorizo and sear both sides in the skillet and then remove and set aside.
   4. 4. Sear potatoes, fennel and carrots, and then reduce heat to low and add chopped onion and leeks.
   5. 5. Sweat onion for 5-10 minutes until it begins to soften then add the chopped garlic and old bay spice.
   6. 6. Once the garlic has begun to release its aroma add the butter and flour and mix on low heat to form a roux.
   7. 7. Cook roux on low heat for 5 minutes, but try not to let it get any colour. By keeping the roux blonde you will ensure that your finished sauce and stew stay white.
   8. 8. Add the wine and clam nectar and mix into the roux to form the sauce base.
   9. 9. Once this is mixed evenly and there are no lumps, add the whipping cream.
   10. 10. Bring to a gently simmer and cook for 20 minutes until the potatoes and carrots are soft.
   11. 11. Season the stew base with salt, pepper and Tabasco to desired taste.
   12. 12. Add clams and mussels to the skillet and toss with the sauce.
   13. 13. Top with the seared seafood and chorizo, cover and bake in the oven for 10 minutes until the clams and mussels have opened and the seared fish is cooked.
   14. 14. Once baked, top fish with fresh herbs and serve immediately.