FISHERMAN’S STEW

Author: Chef Allan Schanbacher

Issue: February, 2008, Page 293

Serves 4 to 6

1 pound halibut fillet or other firm white fish, cut into 6 pieces
1 pound wild salmon fillet, cut into 6 pieces
12 medium shrimp, peeled and deveined
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil, divided use
1 cup diced sweet onion
1 cup diced celery
1 cup diced fennel
4 cloves garlic, chopped
4 to 5 Fresno chiles, diced
1 cup dry white wine
1 1/2 cups fish stock or clam juice
1 (28-ounce) can whole plum tomatoes, crushed by hand with the juice
2 tablespoons fresh thyme leaves, roughly chopped
Pinch of saffron threads
1 whole bay leaf
12 small clams, washed and purged (soaked in cold water for 20 minutes to remove sand)
12 large mussels, washed and debearded
1/2 cup fresh basil leaves, sliced thinly

Photo By Werner Segarra

1. Place a large heavy-bottomed soup pot or Dutch oven over high heat. Season halibut, salmon and shrimp with salt and pepper. When pot is hot, add 1 tablespoon extra-virgin olive oil and sear the halibut on two sides; remove and repeat with the salmon. Next, add shrimp to pot, sauté 1 minute and remove. Set all seared seafood on a plate and refrigerate.
2. Lower heat to medium and add the remaining tablespoon of extra-virgin olive oil. Add onion, celery, fennel, garlic and chiles, and cook 5 to 7 minutes. Pour in wine and cook until reduced by half.
3. Add fish stock or clam juice, tomatoes, thyme, saffron and bay leaf; mix well and bring to a boil. Reduce heat and simmer 30 minutes. Check seasoning. (Preparation of the broth can be done 1 to 3 days ahead.)
4. When ready to serve, bring mixture to a boil. Place fish, shrimp, clams and mussels in a single layer in pot and cover with lid. Reduce heat and simmer 4 to 5 minutes, or until clams and mussels have opened. Add basil, stir gently and check seasoning. Serve hot with a loaf of crusty bread and olive oil.