Fruit De Mar* + $20 Recipe

Clean and portion seafood

Rinse all shellfish under cold water. Devein shrimp and pat dry. Trim scallops of side muscle if present and pat dry. Slice white fish into 1" pieces. Keep mussels and clams refrigerated until ready; discard any that remain open after a light tap.

Lightly season shrimp, scallops and fish pieces with a pinch of salt and pepper; set aside on a tray while you build the broth.

Sweat aromatics

In a wide, heavy sauté pan or shallow pot (large enough to hold the seafood in a single layer), heat 2 tbs olive oil over medium heat. Add the chopped shallot, sliced fennel and smashed garlic. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Do not let garlic brown.

Deglaze and build flavor

Add the white wine and increase heat to medium-high. Let it reduce by about half (2–3 minutes) so the alcohol cooks off and the flavor concentrates.

Add stock and tomatoes

Pour in the fish stock (or clam juice) and the tomato passata. Stir in lemon zest, bay leaf, thyme sprigs and red pepper flakes. Bring the mixture to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 8–10 minutes to allow flavors to marry. Taste and adjust seasoning with 1 tsp salt and 1 tsp black pepper.

Poach mussels and clams first

Increase heat so the broth is at a lively simmer. Add mussels and clams, cover the pan, and steam until shells open, about 4–6 minutes. Remove any that remain closed. Using a slotted spoon, transfer opened mussels and clams to a bowl and leave the broth in the pan.

Finish remaining seafood

With the broth at a gentle simmer, add the calamari rings and cook 1–2 minutes. Add shrimp and scallops and poach until just opaque and cooked through (shrimp about 2–3 minutes; scallops 2–3 minutes). Finally add the white fish pieces and poach 2–3 minutes until flaky and opaque. Be careful not to overcook — total cooking time after adding fish should be about 5 minutes.

Return the mussels and clams to the pan just to warm through for 30 seconds, then remove the pan from heat.

Mount the broth

Add 2 tbs unsalted butter to the hot broth and stir until melted and slightly emulsified, which will enrich and slightly thicken the liquid.

Stir in chopped parsley and fresh lemon juice. Taste and adjust seasoning with sea salt to taste (about 1/2 tsp suggested). If desired, add microgreens or basil for a fresh accent.

Ladle the seafood and broth into shallow bowls, making sure each portion receives a variety of the medley (shrimp, scallop, clam, mussel, calamari, fish). Garnish with additional parsley and a lemon wedge. Serve with grilled bread or crostini for soaking up the broth.