Food historians found that in the late 19th century, French settlers immigrating to Canada, brought with them a recipe for Fish Stew. As the years went on a variety of seafood were added to the original fish stew. Mussels, scallops, shrimp and an array of different fish were added. These recipes found their way to the US and today Seafood Stew has been part of many restaurants on Cape Cod.
Quick and easy, a seafood stew is perfect for winter entertaining. Serve with the rest of the bottle of white wine and lots of baguette, maybe a small green salad on the side. This is a recipe for a perfect evening.
Cape Cod Seafood Stew
2 Tbsp. extra virgin olive oil
2 shallots, chopped
1 bulb fennel, halved, core removed and sliced thinly
4 cloves garlic, chopped
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 tsp. red pepper flakes
1 cup dry white wine
2 cups unsalted chicken stock (or seafood stock if available)
1 15 oz. can chopped tomatoes
1 lb. littleneck clams, scrubbed
1 lb. mussels, scrubbed & debearded
1/2 lb. sea scallops (or 1/2 lb. medium shrimp)
1/4 cup chopped flat-leaf parsley
Baguette for serving
Heat oil in a large pot over medium heat. Saute shallots, fennel, and garlic with salt, pepper and red pepper flakes until tender, about 5 minutes. Add wine and reduce 1 minute. Stir in chicken stock and tomatoes and return to a simmer. Add clams, mussels and scallops and simmer until clams and mussels have opened., about 4-5 minutes.(Remove any clams or mussels that do not open.) Sprinkle with parsley and serve with warm slices of baguette.
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