Summertime Seafood Pot

Fresh Fisherman's Pot

By: Pam Smith, RDN


My Virtual Flavor Kitchen was filled this week with countless delicious and nutritious flavors of New England cuisine you can make in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here). This modern take on a classic Seafood Stew is Summertime light!


Want to get the flavors that make this meal magical? They’re all available at psflavor.com!


Summertime Seafood Pot


Yields: 4-6 Servings


Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1/2 large fennel bulb, thinly sliced (about one cup)

  • 1 sweet onion, chopped (about one cup)

  • 2 teaspoons P.S. Flavor!™ Creole Kitchen

  • 1 tablespoon P.S. Flavor!™ Mambo Italiano

  • 4 large garlic cloves, finely chopped

  • 1 tablespoon adobo sauce (from can of Chipotles in Adobo Sauce) or tomato paste

  • 1/2 cup dry white wine

  • 1/2 pound New England Littleneck (or Cedar Key) clams, scrubbed

  • 2 cups diced tomatoes (with all juice)

  • 2 1/2 cups fish stock (or 1 1/2 cups chicken stock or water and 1 cup quality clam juice)

  • 1 pinch saffron threads, lightly chopped

  • 1-2 whole jalapeños

  • 1/2 pound mussels, scrubbed and debearded

  • 2 ears corn, cut into cobettes

  • 1/2 pound uncooked domestic shrimp, peeled and deveined

  • 1 pound salmon, cod, or swordfish, cut into 2-inch chunks

  • 2 tablespoons chopped fresh parsley or fennel fronds, plus whole leaves/fronds for garnish

  • Hot grilled garlic toasts, for dipping

Method

  1. Heat the oil in a very large pot over medium heat. Add the fennel and onion. Sauté until the onion is translucent, about 5-6 minutes.

  2. Add the garlic and seasonings and sauté another minute, and then stir in the adobo sauce (or tomato paste) and let brown for another minute. Add wine to deglaze the pan, and then add the clams and stir well to coat. Then add tomatoes with their juices, fish stock, saffron threads, and whole jalapeño. Stir, cover, and bring to a simmer for 10 minutes until clams start to open.

  3. Add the mussels and corn to the cooking liquid. Cover and cook until the mussels begin to open. Stir in the shrimp and top mixture with fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Gently stir in fresh herbs.

  4. Remove jalapeño peppers from pot and season soup, if needed, with more Creole Kitchen, or kosher salt and freshly ground black pepper to taste.

  5. Mash the softened jalapeño pepper into a paste, and serve as garnish for guests who like their Seafood Pot a bit spicy.

  6. Ladle the soup into bowls and serve, using fresh herbs and fennel fronds for garnish. Delicious with hot grilled garlic toasts for dipping.



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