Seafood Stew Recipe | Potluck Video

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth is a more affordable option that can add depth to the stew.

fish stock

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using bouillon cubes is a cost-effective way to achieve a similar flavor.

Prepare the fish stock using lobster heads, onion, garlic, celery, fennel, and white wine; roast the bones and simmer for 20 minutes.

Blanch and peel the tomatoes by lightly scoring the skins and placing them in boiling water for 10 seconds, then refreshing them in ice water.

Thinly slice garlic and add it to a pan with basil and cold oil to create basil-flavored oil.

Make the tomato sauce by combining the peeled tomatoes with garlic, basil, and a touch of saffron.

Pass the fish stock through a mulie to extract juices from the lobster heads for added flavor.

Heat a pan and add a glug of olive oil; ensure the pan is hot before adding the seasoned fish.

Place the fluke skin side down in the pan to get some color and lower the heat before adding the tomato sauce and fish stock.

Add about 6 ounces each of tomato sauce and fish stock, along with the little neck clams and a splash of white wine.

Check the fish and clams for doneness; the clams should be open and the lobster flesh should be firm and white.

Add basil towards the end of cooking to release its flavor; check the broth's seasoning and adjust if necessary.

Grill crostini made from pugliese bread until charred.

Plate the dish, adding a dollop of saffron aioli made with egg yolk, saffron, garlic, and olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens