To be served at Cod End Cookhouse, a seafood dish has to live up to the lofty expectations of longtime owner Anne Miller. Locally caught fish help this dazzling Mediterranean-style stew make the grade.
4 leeks, white and pale green parts only, chopped
2 medium-sized yellow or green bell peppers, seeded and chopped
2 celery ribs, thinly sliced
3 garlic cloves, finely chopped
1 tablespoon fennel seed
1 to 2 teaspoons dried red pepper flakes
2 teaspoons ground turmeric
1 1/2 teaspoons dried thyme
5 cups water
2 cups dry white wine
1 can (28-ounce)diced tomatoes with juice
1/3 cup chopped fresh flat-leaf parsley, plus more for sprinkling
24 clams, scrubbed
24 mussels, scrubbed (debearded if necessary)
2 1/2 pounds lean white fish, cut into large chunks (haddock, cod, pollock, or a combination)
Add the fennel seed, red pepper flakes, turmeric, and thyme and cook, stirring, for 2 minutes.
Add the water, wine, tomatoes, and parsley. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for about 15 minutes to blend flavors. (The base can be made up to a day ahead and refrigerated. Reheat before proceeding.)
Add the clams and mussels to the stew base and cook gently until the shells begin to open, 5 to 8 minutes. Add the fish and simmer until it is cooked through and the mollusk shells are completely open, about 5 minutes. Season with the salt and pepper to taste. Set aside in the refrigerator for at least 2 hours.
Reheat if necessary. Ladle into bowls, sprinkle with the parsley, and serve.
Ease of Preparation: Moderate
Preparation Time: 10 min
set aside 2 hours before serving
Cook Time: 45 min
Recipe By: Brooke Dojny
From: Dishing Up Maine
Used with permission of Storey Publishing