Cape Cod Seafood Stew

Cape Cod Seafood Stew

clams.jpg

Summer is slowly winding down, and I am only mid-way through my annual Cape Cod Vacation... I know, don’t be jealous. Surrounded by water on three sides, Cape Cod is a mecca for fresh fish, seafood and seasonal produce. With natural harbors in most towns on the Cape, locals and tourists enjoy the seas delicious daily offerings. Twelve years ago, I first tasted Cape Cod’s world-renown seafood, and since then my love and admiration for this picturesque peninsula has become an infatuation. The entire culture is built around the fishing industry and a love for summer leisure that brings generations to the beach and around the dinner table. Every night is a new eating adventure.  Most of the day revolves around what we are eating and cooking or conjuring up recipes for the next meal…my perfect vacation.   A staple of my summer retreat always involves a to-die-for fish stew, i.e. bouillabaisse. Perfect for family gatherings, parties or better-the-next-day leftovers, bouillabaisse combines everything I love about Cape Cod into one hearty stew. My mouth started watering just thinking about it. My mother in law’s secret recipe, I just had to share it with you! But don’t tell anyone else ;) 

Cape Cod’s Seafood Stew: (serves 6-8 people)
Ingredients:
-2 tbsp. olive oil
-1 fennel
-4 leeks
-1 yellow onion
-salt & pepper 
-1 tbsp. Old Bay seasoning
-1tsp. red pepper
-5 cloves chopped garlic
-5 chopped potatoes
-3/4 cup white wine
-2 lbs. fresh ground tomatoes
-15 scrubbed little neck clams
-1 lb. shrimp
-1 lb. cod
Add olive oil, 1 thinly sliced fennel, 4 thinly sliced leeks, 1 diced yellow onion and 5 chopped cloves of garlic into a heated Dutch oven and cook until soft. Then add 1 tbsp. of Old Bay seasoning, and 1 tsp. of crushed red pepper. Add 5 chopped potatoes and pour in ¾ cup of white wine. Ground 2 lbs. of fresh tomatoes in a food processor and add to the stew. Add salt and pepper to taste. Cook for 30 minutes until the potatoes are tender. Clean and scrub the clams and place them into the stew. Devein and peel the shrimp and then add them to the stew. Place all of the Cod into the Dutch oven, cover and simmer on high for 10 min until the clams open and the fish is fully cooked.....ENJOY!!


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