French Seafood Stew
Ingredients:
1 package of fresh seafood blend from Trader joes - this is calamari, scallops, crab
10 oz of cod fish
1 lb shrimp
1 (14oz) can of diced tomatoes
1 small onion, diced
1 shallot, diced
5 cups of seafood stock
5 cloves of garlic, minced
3 tbsp chopped parsley
1 red hot pepper, pierced open
6 tbsp butter
1 cup of white wine (a little more on the sweeter side if possible. i used a white blend)
2 TBSP cornstarch
3 tbsp olive oil
Pinch of saffron
1 tsp garlic salt
2 tbsp seafood seasoning (old bay)
1 tsp red pepper flakes
1 tsp garlic powder
1/4 tsp cayenne
1 tsp sweet paprika
Salt and pepper to taste
2 baguettes or italian bread
1 lemon, zest and juice
Directions:
1. In a large heavy bottom pot, heat tomatoes, onion, shallot, olive oil, garlic, red hot pepper over medium heat for 15 minutes. Make sure to add a bit of salt and pepper here.
2. Add wine and simmer to reduce for 10 minutes. Add 4 cups of your seafood stock and saffron and simmer for 10 minutes.
3. Season cod with old bay and sweet paprika. Sear the cod for about 3 minutes per side in another pan and reserve.
(If you want a fancier stew you can drain your broth here. I did the first time I made this recipe and it was good. But today I did not drain it and i think it was even better - rustic and FULL of flavor. If you did drain it, just add your liquid right back into the hot pot)
5. Add the butter to the pot. Let it melt and bring the stew back to a bubble.
6. Whisk your last cup of seafood stock with the cornstarch in a cup. Slowly stir it into the stew.
6. Add all of your seasonings, remove your red hot pepper.
7. Add your seafood blend and shrimp. Cook for about 5-7 minutes or until you can see all the shrimp pink. Taste for seasoning here.
8. Put a piece of cod in a shallow bowl. Use a slotted spoon to pull out the seafood and place around the cod. Then use a soup ladle to grab a ladle of broth. Pour directly over the cod.
8. Garnish with lemon zest, parsley, squeeze of lemon and bread for dipping.
For toasty bread I sliced a baguette, butter it and sprinkle with garlic powder. Put under the broiler for 5 minutes to toast a bit.
This.dish is perfect for an unoaked Chardonnay from France or even an Albarino if that is your style.I also tried this dish with the rest of the sweeter white blend I used in the broth. All were great!
Enjoy.
2/13/19
I made a variation of this today and I didn't strain the broth because I wanted to give it a little more flavor and rustic feel. Today I made a big batch to indulge in this pot - I used 1 pound of shrimp, 2 bags of mussels, 1 small bag of cockles, and 2 bags of mixed seafood. My seasonings were HoT Old Bay, Seafood seasoning, white pepper, black pepper, himalyan pink salt. I also added a few dashes of hot sauce and few dashes of worcesteshire. I love this french seafood stew and there are so many little tweaks you can do to make this your own! Enjoy it whatever way you like.
Here's another picture of a different version:
3/14/23 version
Start your pot with diced onion, shallot, garlic, tomatoes, 1/2 fennel bulb, 2 hot peppers salt and pepper. Cook stirring occasionally for 15 minutes. Add in shrimp shells, safron, Joe's stuff seasoning, old bay, a can of clams with juice. Simmer low for 30-45 minutes stirring occasionally.
Add 1 cup of wine and simmer for 5 minutes. Strain sauce and add back to the pot. Add 4 cups of seafood stock and bring back to a simmer. Add in butter and another cup of stock mixed with 2 TBSP cornstarch. Bring to a simmer. taste and adjust seasoning. Then add crab legs. Meanwhile, sear the cod and 6 large shrimp in a separate pan. Remove and keep warm. Add small shrimp and scallops to the pot. Stir until just cooked through and crab has warmed through - about 15 min for crab and about 5-6 for shrimp and scallops. Serve fish on the bottom, then crab legs, then ladle broth in the bowl with shrimp and scallops. Garnish with fennel fond, parsley and a spritz of lemon.
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