The Happy Chef is on vacation this week but not so much so that she wasn’t willing to phone in a great recipe she found while exploring the variety of environs on Cape Cod. That’s one thing we all really like about the Chef – always doing her part to spread a little joy and some good eating here and there. This recipe comes from “The Black Dog Summer on the Vineyard” Cookbook and according to Leigh can be enjoyed on a northern or southern beach or a Tuesday night in Roanoke just the same. So head on out to Captain Pauls or your favorite local grocer and pick up some fresh seafood and put this northern twist on a low country boil together and enjoy. The Chef sends her best!
5 cloves garlic minced
3 tablespoons extra virgin olive oil
1 white onion slice
2 carrots julienned
1 leek sliced
1/2 cup dry white wine
One 28 ounce can Italian style crushed tomatoes
1 teaspoon of saffron
1 quart of fish stock
8 ounces of white fish (Halibut, Cod or other) cut into 1.5 inch pieces
1 pound of mussels
1 pound of clams
1/2 pound scallops
6 large shrimp peeled
1/4 pound clean squid – cut bodies into rings
– Using a large heavy bottom pot – heat olive oil – add garlic and saute slowly
– Add onions, carrots and leek and continue to saute for about two minutes
– Pour in white wine – stir to blend and add tomatoes
– Bring to a simmer and add saffron
– Add fish stock and simmer 10-15 minutes
– Add mussels, clams, whitefish and scallops and bring to boil
– Lower to a simmer – add shrimp and squid, cover and let stand for 5 minutes
-Ladle into deep bowls and serve with toasted, crusty bread, drizzled with Olive Oil.
