One of the many things we love about the Pacific Northwest is the abundance of fresh fish & seafood. This stew is packed full of our favorites; clams, shrimp, scallops, halibut & Dungeness crab. The broth is light and flavorful.

Because of the delicate shellfish in this stew you don’t want to make it too far ahead of when you plan on serving it.  Shrimp & scallops cook quickly and you definitely don’t want to overcook them, or they will get a rubbery texture.  You can always prepare the broth ahead of time and wait to add the seafood until just before serving it. When adding the seafood to the broth I add the fish, then scallops, shrimp.  They need to cook submerged in the broth. The crab & clams can go in last because the clams can cook from the steam coming from the broth, and the crab just needs to heat through. I like to serve this with crusty bread to dip into the broth.

 

Fisherman's Stew
 
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Serves: 4-6
Ingredients
  • 4 large leeks, white & light green parts only
  • 4 tsp. chopped garlic (about 6 cloves)
  • 4 Tbsp. olive oil
  • 2 medium carrots, diced to ¼” pieces
  • 1 ½ tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1½ tsp. salt
  • 2 cans chopped tomatoes
  • 2 cups wine
  • 2 cups water
  • ¾ lb. medium shrimp, shelled, deveined, tail section left on
  • ¾ lb. bay scallops
  • 3 lbs. small clams, in the shell
  • ½ lb. halibut, skin removed, cut into 1” pieces
  • 2 precooked Dungeness crabs, rinsed and separated into 2 pieces each
Instructions
  1. Cut the leeks in half lengthwise and then cut into thin slices. Place them in a bowl of cold water. This is the easiest way to clean them as any sand that may be inside will sink to the bottom of the bowl while the leeks float on top. Pat dry the leeks before sautéing.
  2. Heat oil over medium heat then add the leeks & chopped garlic.Cook until leeks are translucent, about 5-6 minutes.
  3. Add the carrots and spices & salt. Cook until carrots are almost tender, about 4-5 minutes. The spices will be very aromatic.
  4. Add the tomatoes, wine & water. Bring to a boil, lower heat and simmer 5 minutes.
  5. Add all the seafood now, with clams & crab on the top.
  6. Cook 6-8 minutes until the clams open.
  7. Serve right away.