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Shelburne Bay Seafood Stew

Jerry's RecipesWhy 'Shelburne Bay'? Not because I've pulled fish from its waters, but because the bay is visible from the kitchen. What makes it a stew is its chunky and colorful combination of vegetables and fish/seafood. And what makes it an exceptional meal is due attention to following the procedure; ingredients are important, but equally important are the steps taken to put it all together.

Bacon note: Although I don't show bacon in the recipe, you may want to include it for even more flavor. If you do, finely chop a strip or two of lean smoked bacon and include it in Step 1.

KeyPotatoes. To get the desirable creaminess, use medium-starch potatoes such as russets or Yukon Gold.

KeyStock. You'll get excellent results with fish stock or a combination of fish and chicken stock. Bottled clam juice is a good substitute for fish stock. You might also add a half-cup of beer or dry white wine to the mix. Use just enough liquid stock to cover the vegetables in Step 4 so that the stew will be pleasantly chunky.

KeyFish and seafood. Use firm fish such as cod, haddock, hake, pollack and salmon. For seafood, scallops and shrimp are ideal, but there's no reason not to use seafood of your choice. I like a threesome of white fish such as cod, a slightly oily fish like salmon, together with bay scallops. If frozen, remove the fish or seafood from the package and thaw in a bowl of cold water. Remove any bones and skin from fish. Place the fish on the stew without cutting into pieces; when done, the fish will easily break into chunks.

KeySeasoning. I suggest either thyme or savory as the primary herb. The two are similar, with savory adding a bit of mint flavor. The difference is subtle but savory wins the taste test here. If using fresh herbs, add in Step 4 rather than in Step 2. Vinegar: balsamic vinegar is my first choice, but white wine vinegar does nicely too.

Total time about 1 hour. Serves 4-5.

SHOPPING LIST:
  • Red and green bell peppers
  • Stock
  • Vinegar
  • Fish and/or seafood
  • Parsley
  • Optional: celery seed
  • Optional: lemon or lime juice
      • Onion
      • Celery
      • Carrot
      • Garlic
      • Potatoes
      • Savory or thyme leaves
1
In a large pot, heat oil and cook gently ("sweat") until onions are translucent but not browned; stir occasionally
  • 1 tablespoon butter or butter/olive oil mix
  • 1 medium onion, chopped
  • 1 celery rib, sliced or chopped
  • 1 carrot, sliced or chopped
  • sprinkling of salt
2
Add to pot and cook over low heat, covered, about 10 minutes or until potatoes are softened but not cooked through; stir occasionally
  • 1-2 cloves garlic, minced
  • 2-3 medium potatoes, peeled & coarsely diced
  • 1/2 tsp dry savory or thyme, crushed (or 1-1/2 tsp fresh, but not until Step 4)
  • Salt and ground black pepper to taste
  • Optional: 1/2 tsp celery seed
3
Stir in and cook gently, covered, 3-5 minutes
  • 1 red sweet bell pepper, seeded & chopped
  • 1 green sweet bell pepper, seeded & chopped
  • Optional: juice of 1/2 lemon or lime
4
Stir in and bring to near-boil
5

Put seafood on top of vegetables (or very gently stir in), then cover and cook gently 3-5 minutes
  • 1 to 2 pounds mix of fish and seafood (see note above)
  • palmful fresh flat-leaf parsley, chopped

6

Remove pot from heat and set aside, covered, for 5-10 minutes to finish cooking (fish is done when it flakes easily; DO NOT OVERCOOK!)

To serve:

  • Add milk or cream to individual servings if desired.
  • Sprinkle servings with chopped parsley and/or chives.
  • Accompany with dark bread and butter.

rainbow

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