Light-Fisherman's Stew / Gainesville, FL Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes,...
Light-Fisherman's Stew / Gainesville, FL
Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's prepared for countless racers, movie stars, musicians, athletes, fellow celebrity chefs, and government dignitaries over his career. From the knee of his Italian grandmother, to exhaustive training at Ohio's top French restaurant, to stints as a culinary instructor at Ohio State University, Morse's knowledge of cooking is as varied as the recipes he offers.
When I was a kid my family used to cook Bakala. It is a dry salted cod fish that has to be soaked in water for three days before it is cooked. I remember that the house smelled like fish for 2 days after it was cooked. My clothes probably smelled the same. (It was worth it!)
I understand that nobody has time to stand in the kitchen and cook all day. I also realize that people don't want their kitchens to smell like fish for 2 days after making fish stock. So, I came up with a recipe that is fairly simple to make. You don't have to worry about simmering fish heads and bones for the stock, although it makes an incredible stew. You also can make this for a couple people in no time. It is very flavorful and versatile. You can spice it up using a little hot pepper, or you can change the seafood in the recipe using types of seafood that you prefer or that you can find fresh in your local market.
Light Fisherman's Stew
2 Tablespoons Butter
2 Tablespoons Olive Oil
¼ Cup Fennel (Small Diced)
¼ Cup Celery (Small Diced)
¼ Cup Bell Pepper (Small Diced- you pick the color)
¼ Cup Carrots (Small Diced)
1/2 Cup Red Onion (Small Diced)
2 Each Red Potatoes (Medium Size- cut each into 8 wedges)
3 Strands Saffron
3 Tablespoons Lemon Juice (Fresh Squeezed)
3/4 Cup Chardonnay (Your favorite)
12 Ounces Clam Juice
1 Tablespoon Rice Wine Vinegar
4 Each Mussels (Black)
4 Each Clams (Little Neck)
2 Each Sea Scallops
4 Each Shrimp (16/20 tail-on)
4 Ounces Smoked Salmon (New Archangel)
5 Each Cherry Tomatoes (Assorted)
¼ Cup Scallions (Sliced Thin)
To Taste Salt
To Taste White Pepper
- Saute the first nine ingredients over medium heat in a thick bottom pot until the onions are translucent.
- Add the lemon juice, ½ cup chardonnay, clam juice, and vinegar; cover and cook on medium until potatoes are tender.
- While the above is cooking do the following:
- Season the scallops and shrimp with salt and white pepper and broil until done. Cut the scallops in half; reserve the shrimp and scallops with any liquid left in the pan.
- Put the mussels, clams, and ¼ cup chardonnay in a pot over medium heat and cook until they open. As they open remove them because they are done. Reserve the mussels, clams, and any liquid left in the pan.
- When the potatoes are tender, turn off the heat and add all of the remaining ingredients into the pot including the cooked fish. Stir lightly and cover for 5 minutes.
- Season with salt and white pepper
Note: There are many kinds of smoked salmon. I decided to use New Archangel Smoked Salmon because it is pretty amazing. It holds up well while cooking and adds a great flavor and texture to the stew. You may not find it in your local market, but you can find it at www.newarchangelseafood.com.
-credit: team jegs