Just about every Saturday I make my way to my local farmer’s market. I’m always amazed at the variety – local variety – meat, poultry, produce, baked goods, cheese, wine, honey, mushrooms, soap, pottery, jewelry . . . I could go on and on. This past year, though, we’ve been lucky enough to have FRESH FISH at the market.
How? Well, Pura Vida Fisheries based in Hampton Bays, NY has been making the five hour trip from Long Island up to Saratoga Springs, NY. This week’s catch was the inspiration for this Seafood Stew with Fennel recipe.
What I like about a seafood stew is that you can use any combination of seafood to make it. This one is made with cod, scallops, clams and mussels.
A tip – really, and I mean really, scrub your clams and mussels to get rid of any sand.
This is a very simple recipe – this is how I made it.
Next add fish and scallops back to the broth, cook 5 minutes. Add clams and mussels. Cover. When the clams and mussels open, the stew is ready. I like to serve with parmesan toast.
To make, simply slice an Italian loaf and brush with olive oil. Use a vegetable peeler to shave parmesan cheese. Place on oiled bread and broil. That’s it.