Down by the Seashore

We spent the past week on Plum Island and what a week it was. The weather was absolutely perfect and there were outdoor concerts, more fireworks than you can imagine, tall ships in Boston Harbor, Blue Angels over Boston Harbor, shopping, ice cream, skee ball, and of course much food and drink.

This Seafood Stew is one of the first meals Brian and I prepared this week and it was a perfect beach meal. The recipe is very versatile - the original called for bass and haddock, but we had some tilapia that we hadn't cooked the night before, and I also threw in some scallops. To make it even more special, we steamed a small lobster and used that as the garnish. Enjoy!

Ingredients:

• 3 tablespoons olive oil
• 2 small yellow onions, chopped
• 2 cups large-diced small white potatoes
• 2 cups chopped fennel (1 large bulb)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups white wine
• 1 (28-ounce) can plum tomatoes, chopped
• 1 quart seafood stock
• 3 cloves garlic, chopped
• 1/2 pound large shrimp, shelled and deveined
• 1/2 pound sea scallops, halved
• 1 pound tilapia fillets, cut in large chunks
• 1 bag mussels, cleaned
• 3 tablespoons Sambuca
• 1 teaspoon grated orange zest
• 1 1-1/2 pound lobster, steamed, claw and tail meat diced
• 2 tablespoons fennel fronds, finely chopped
• Toasted baguette slices, buttered and rubbed with garlic

Method:

1. Heat the oil in a stockpot, then add the onion, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown.
2. Add the wine and scrape up the brown bits with a wooden spoon.
3. Add the tomatoes with their juices, stock, and garlic, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender.
4. Add the shrimp, scallops, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes.
5. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Sambuca, orange zest, and salt, to taste.
6. Ladle into large bowls.  Garnish with fennel fronds and lobster.
7. Serve with toasted baguette.

Source:  Adapted from Ina Garten