Seafood Stew

A warm and comforting soup perfect for winter days

We woke to a thick blanket of snow, and flakes so big and fluffy they seem to clump together as they drift. I sat in our window seat, coffee and toddler in hand, ooo-ing and ahh-ing at the white world outside our window. We filled our bellies with toast and jam and head out into the cold to shovel and sled and tromp through the freshly fallen fluff.

As we play and romp and the cold seeps into my hands and face, I begin to dream of soup. I planned to make a seafood stew as it comes together quick and will warm us to the core. The broth is savory, almost buttery, with a depth of flavor only seafood stock can deliver. Soft potatoes marry with tender seafood to make each bite an inviting and filling mouthful. A perfect meal to warm us after our morning in the snow.

This seafood stew is a riff on Mark Bittman’s Bouillabaisse, stripped back to make it easier to make it during the week with affordable seafood. I also detail out my crab stock, to make it easier for anyone to get a great tasting seafood soup every time.

Crab Stock

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This crab stock will involve you needing to eat crab first:) I like to enjoy crab legs for a special occasion and freeze the shells until I am ready to make stock. This stock also freezes really well. This will make enough stock to make two batches of soup, so save half in the freezer for another batch of stew, or use it in risotto. One quart yogurt containers make perfect freezer containers for stock if your looking for an easy way to store your homemade broth.

Ingredients

Crab Shells leftover from 3-4lb. crab (6-8 cups of shells)

1 Onion, quartered

3 Stalks Celery, halved

1 Bunch Parsley Stems

1 Tomato, quartered

1 tsp. Peppercorns

1 Bay Leave

1 Sprig of Thyme

1/2 Tbs. Diamond Crystal Salt

Stock Instructions

1. Add all of the above ingredients to a large stock pot and cover with 12 cups of cold water.

2. Heat the pot over high heat until it comes to a gentle boil. Lower stock to a simmer over medium heat for 45 minutes, then remove from the heat. Cover and let the stock sit until cooled (still warm, not cold), about an hour.

3. Strain the stock through a fine mesh colander. Discard the vegetables and shells. Set aside half of the stock for the stew, and freeze the rest.

Seafood Stew

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Serves 4-6

This simple stew focuses on scallops, mussels and shrimp. The olive oil at the beginning is essential to get a flavorful base, so don’t skimp here. This stew pairs perfectly with a crusty loaf of bread and a snow storm:)

Ingredients

1/4 c. Olive Oil, plus more for serving

2 Stalks Celery, diced

1 Medium Yellow Onion, diced

1/2 tsp. Saffron

2 Large Russet Potatoes, diced into 1/2 inch cubes

2 Cloves of Garlic, minced

1 Large Tomato, chopped

6 Cups Seafood Stock

14 oz. Mussels

16 oz. Bay Scallops

16 oz. Peeled and Deveined Large Shrimp (I think smaller shrimp are nicer in a stew so they fit neatly on a spoon)

1 Bunch of Parsley, chopped

Salt & Pepper

Stew Instructions

1. Add the 1/4c. olive oil to a large pot and heat over medium-high heat. Add the celery and onion, saute until onions are soft and translucent, 4-6 minutes.

2. Add the saffron and potatoes, season with salt and pepper. Stir everything well to coat.

3. Add the garlic and cook until fragrant, about 30 seconds.

4. Add the tomato and stir well, then add the seafood stock.

5. Bring to a simmer for 7-8 minutes to par cook the potatoes. Taste and season with additional salt and pepper if needed.

6. Add the mussels and stir, bring back to a simmer and cook for an additional 5 minutes.

7. Lastly, add the shrimp and scallops and stir, simmer for 2-3 minutes until the shrimp and scallops are opaque.

8. Remove from heat and serve immediately, topped with chopped parsley and a drizzle of olive oil.