Home Cooks Online

A pot of shellfish in a Thai-inspired broth makes this seafood stew recipe a comforting, delicious escape from the usual cold-weather fare, by Trevy Thomas.

Seafood Stew. Photo: T. ThomasA magazine arrived with some tempting photographs of a seafood stew, and my husband just had to have it.  Of course, I went shopping without the recipe, so I bought whatever looked good and made up the recipe once I returned home.   I have been on a coconut-milk kick lately, but any kind of milk could be used in this, including soy, 2 percent or just plain old milk.  

A note on shellfish: keep them cold in the fridge, but not in water.  Use them the same day you buy, or the following day.  Scrub the shells with a brush, and tap any open shells.  If they close back up, they’re alive and safe to eat.  If they remain open, toss them.  This is the only way to know whether shellfish are still good, and there’s not much worse than getting poisoned from dead, bacteria-laden selfish.  Fortunately, Mother Nature gives us a clear indication of good versus bad.  The cooked stew can be refrigerated overnight and served the next day for lunch.  Beyond that, toss it.

Seafood Stew Recipe
Serves 4

Shrimp Stock:

• 1 pound shrimp in shells
• 1 sliced onion
• 1 lemon
• 4 cups water
• 5 cloves garlic, peeled
• 1 cup vermouth (or white wine)
• 1 tablespoon Old Bay seasoning

Stew:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, chopped
• 1 cup carrots, chopped
• 1/2 cup celery, chopped
• 1 tablespoon Jalapeno pepper, chopped
• 1 clove garlic, chopped
• Salt & pepper
• 1 tablespoon flour
• 1 small tomato, chopped
• 1/2 pound white fish, such as cod
• 1 lime
• Small handful cilantro, chopped
• 12 Cherrystone or other hard-shell clams
• 1 pound mussels

Directions:

Make Shrimp Stock:

1. Remove shells and clean shrimp.  Put shells in a large stockpot, and reserve shrimp in refrigerator for stew.
2. Put remaining stock ingredients in pot with shells.
3. Bring to boil, then simmer, covered, 30 minutes to an hour.
4. Strain broth into bowl and reserve to stew.  

Make Stew:

1. Melt butter with olive oil over medium heat in large stockpot.  Add chopped onions, carrots, celery, and jalapeno.  Season with salt and pepper, and cook until onions are translucent, about 5 minutes.  
2. Transfer 1 cup of warm shrimp stock into a bowl or cup and whisk in 1 tablespoon flour until smooth.  Add to stockpot.  Stir in remaining 2 cups shrimp stock (toss or freeze remaining stock for another use).  Season with salt and pepper.
3. Add vermouth and coconut (or other) milk along with cilantro.
4. Add chopped tomato.
5. Cut fish into bite-sized chunks and toss with lime juice.  Add to stew.  Grate lime zest into stew.  
6. Add clams and combine well.  Cover and cook about 5 minutes.  
7. Add shrimp and mussels.
8. When shrimp turns white and mussels & clamshells are opened, the stew is ready.
9. Serve in large bowls with an extra bowl to discard shells.