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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Cook-Off America, a nice little cookbook I received in a swap. Recipe comes from Dennis Delpape of East Orland who won second place at a recent Maine Lobster Festival. He really knew how to make the most of our available seafood. Ingredients:
3 cups white wine |
1 yellow onion, thinly sliced |
1/2 lb haddock, cut into 3/4 pieces |
1/4 lb small scallop |
1/2 lb clam, in shells |
1/2 lb mussels, in shells |
1/2 lb crabmeat |
2 small lobsters |
2 small lobster heads |
4 garlic cloves, minced |
2 green onions, coarsely chopped |
4 small white potatoes, peeled and cut into bite-size cubes |
3 tablespoons olive oil |
8 sprigs thyme |
2 sprigs rosemary |
2 sprigs tarragon |
4 sage leaves |
4 sprigs parsley |
6 basil leaves |
2 cups fish stock |
2 tomatoes, skinned and diced |
4 lettuce leaves (for serving) |
Directions:
1. Bring wine and onion to a simmer in a saucepan.
2. Add haddock and scallops. Cover and steam gently until cooked through, approximately 3-5 minutes. With a slotted spoon , remove seafood and hold. Reserve the cooking liquid.
3. In a heavy bottom soup pot, sauté the garlic, green onions, and the potatoes int he olive oil until onions are translucent, 4-5 minutes. Add reserved cooking liquid, whole lobsters, lobster heads, and tomato. Simmer over a medium heat for 10 minutes.
4. Finely chop all the herbs and add to soup pot along with fish stock, clams, mussels, and crab meat. Add the cooked haddock and scallops. Stir, cover, allow to simmer for 5 minutes. Discard mussels or clams that have not opened and break up whole lobsters before serving.
5. Place the lettuce tops in the bottom of 4 serving bowls. Ladle the stew on top of the lettuce and serve.
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