Harbor House | 04. 2022 Recipe

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven set over medium heat, add butter and 1 tablespoon olive oil. When butter is melted and mixture is shimmering, add the diced onion, fennel, and celery. Cook, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes. Do not let them brown.

Add garlic and tomato paste

Add minced garlic and tomato paste to the pot. Cook, stirring constantly, for 1–2 minutes until the tomato paste darkens slightly and the garlic is fragrant.

Deglaze

Pour in the white wine to deglaze the bottom of the pot, scraping up any brown bits with a wooden spoon. Allow the wine to reduce by half, about 2–3 minutes.

Build broth

Stir in the fish stock and crushed tomatoes. Add bay leaf, thyme sprigs, red pepper flakes, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 15 minutes to marry flavors.

Prepare shellfish

While the broth simmers, rinse and inspect mussels and clams for any open shells; discard any that do not close when tapped. Pat shrimp, scallops, and fish dry with paper towels; season lightly with a pinch of salt and pepper.

Add firm fish and clams

After the broth has simmered 15 minutes, add the firm white fish chunks and the clams to the pot. Cover and simmer gently until clams begin to open, about 5–7 minutes.

Add mussels, shrimp, and scallops

Add mussels, shrimp, and scallops to the pot. Cover and cook for another 4–6 minutes until mussels open, shrimp turn opaque and curl, and scallops are just cooked through. Discard any shellfish that remain closed.

Adjust seasoning

Taste the stew and adjust salt, pepper, and red pepper flakes as needed. Remove and discard bay leaf and thyme sprigs.

Stir in chopped parsley and lemon juice. Drizzle with the reserved 1 teaspoon olive oil. Ladle the seafood and broth into deep bowls, serve with lemon wedges and slices of crusty bread for sopping. Serve immediately while hot.