Fish Stew in Saffron Tomato Broth

Submitted By Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2006
 

Amt & Ingredient
32 oz. water
32 Top Neck clams
32 Little Neck clams
1 lb. Prince Edward’s Bay mussels
1 lb.  shrimp
1 1/2 lbs. skin-on salmon filet, cubed
1 lb. calamari
16 oz. clam broth
1 pinch saffron
2 oz. fresh ginger, chopped
2 oz. elephant garlic, chopped
6 oz. crushed or diced tomatoes
6 oz. extra virgin olive oil
1 bunch cilantro, chopped
1 large bunch leeks, white part only, chopped
2 jalapeño peppers, chopped
2  carrots, chopped
1 stalk lemongrass, smashed
To taste salt and pepper

Procedure:
• In a 1-gallon stock pot, bring water to a simmer.
• Add the Top Neck clams; cook until they open.  Remove from water and cool.
• Repeat with the Little Neck clams and then the mussels; reserve the cooking liquid.
• Remove the meat from the shells, reserving two of each types of shellfish to garnish the finished dish.
• In a 1-gallon stock pot over medium heat, brown garlic in olive oil.
• Add leeks, celery, tomatoes, carrots, jalapeno peppers and lemongrass to pot.
• Add the cooking liquid and clam sauce.
• Add the following ingredients in this order: salmon, shrimp, calamari and cilantro; allow to stew for a few minutes between ingredients.
• Add meat from clams and mussels; allow to stew for about five minutes. Do not allow to go above a simmer.
• Adjust salt and pepper to taste.

Yield: 6-8 10-oz. portions