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Northwest Seafood Stew Recipe

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This recipe for Northwest Seafood Stew, by , is from The McNamara Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jeff Fenesy

Category:
Category:

Ingredients:  
Ingredients:  
6-10 pieces of thick-cut bacon
2-3 cloves garlic, minced
3 leeks, sliced thin
1 onion, diced
1 green pepper, chopped
2-3 stalks celery, chopped
3-4 carrots, chopped
1-2 bay leaves
½ tsp. oregano
½ tsp. thyme
½ tsp. celery salt
Salt and pepper to taste
4-6 Yukon Gold potatoes
1 c. dry white wine
32 oz.clam juice (or seafood broth)
1 15 oz. can of clams (or 1 lb. fresh)
1 6 oz. can tomato paste
½ jar marinara sauce (14 oz.)
1 28 oz. can whole tomatoes, chopped
1 dill frond, chopped
Tabasco sauce, if desired
Sour cream, if desired

Fish: Get what’s local, fresh and firm. Variety is good.
Shellfish: Crab, shrimp, mussels, clams, etc.

Directions:
Directions:
This recipe calls for 3 simple steps:
Step 1: Purchase boat
Step 2: Catch fish
Step 3: Enjoy stew

Cook bacon in a large pot until crisp. Remove, chop up and set aside.
Also, remove some but not all of the bacon fat.
(Probably a good idea to eat one strip to make sure it’s bacon.)
To bacon fat, add garlic, leeks, onion, green pepper, celery, carrots. Simmer until lightly brown.
Add bay leaf, thyme, oregano, celery salt, plus salt and pepper.
Add potatoes (I soften them up in a microwave first).
Add wine, Add clam juice, clams.
Add tomato paste,marinara sauce, tomatoes.
You’re probably thinking, “Hey Portland! What about the seafood in the seafood stew?!”
In the words of Captain Ahab, “Chill … this isn’t my first rodeo.”
Let the stew simmer for 10 minutes or more and then … wait for it …
Gently add all your fresh fish with dill and give the stew time to stew.
Fish prep:
Cook shellfish separately, remove all shells and add to the stew. If you want to add with the shell on, it’s called Bouillabaisse and that’s French for “Lazy Chef.”
(Note: I have no problem tossing in clams out of a can as they add that unmatched briny essence. I know … talk about lazy.)

Spoon into bowls and top with the chopped-up thick-cut bacon (if you haven’t eaten all of it) and some chopped green onion or dill.
(Note: A quick hit of Tabasco sauce and a dollop of sour cream turns the stew into stewpendous.)
Serve with a rustic loaf of solid dipping bread, croutons or oyster crackers. Enjoy!

Number Of Servings:
Number Of Servings:
Plenty
Personal Notes:
Personal Notes:
Developed, created and refined over the years of living in the Pacific Northwest.
While this hybrid seafood stew tastes good right away, you’ll find it’s even better on days 2 and 3.

 

 

 

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