Try this tasty sustainable seafood dish.


Recipe by Monterey Bay Aquarium executive chef Matthew Beaudin
(serves approximately 10)

¼ C olive oil
2 large onions (small dice)
4 bay leaves
1 Tbsp. chili flakes
1 ½ tsp. kosher salt
6 large garlic cloves (minced)
1 Tbsp. ground black pepper
1 ½ Tbsp. saffron (about 35 threads)
¼ C tomato paste
½ tsp fresh oregano (fine chopped)
48 oz. blended plum tomatoes (canned)
2 C Pinot Grigio (or other dry white wine)
4 C canned clam juice
24 clams (littleneck or cherrystone)
1 ½ lb. shrimp (size 31/35, peeled & deveined)
2 ½ lb. bay scallops
1 ½ lb. Pacific rockfish (cut into bite-size pieces)
1 C curley parsley (chopped)
4 Tbsp. lemon zest

How to prepare:
Heat olive oil in a large soup pot over medium heat until hot (about 1-3 minutes). Sauté garlic, onions, chili flakes & bay leaves until onions are translucent (approximately 5-7 minutes). Stir in tomato paste and cook for an additional 2 minutes, stirring constantly. Add white wine and reduce by one half. When reduced, add plum tomatoes, saffron & clam juice, bringing to a light simmer. After soup has simmered for one hour, add clams until they are just about open (approximately 5-7 minutes). When open, remove and transfer to a bowl for holding so as to not overcook. Add shrimp, scallops & rockfish to the broth and let cook for 3-5 minutes. Season with salt and pepper to taste. Return the cooked clams to the pot. Stir in lemon zest, parsley & oregano, and let steep for 5 minutes. Serve in large bowls.

Note: Broth may be made 1-2 days ahead if desired.

Recipe courtesy of Seafood Watch ® a registered service mark of the Monterrey Bay Aquarium Foundation.

Photo courtesy of Whole Foods

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