I was in bed the other night staring at recipes and came across this one on the blog spoon fork bacon
and came across a really beautiful photo of a seafood stew. On our recent trip to Vermont, I indulged in a similar dish for one of our lunches and it was really delicious. I looked over at Josh, showed him, and he agreed that it needed to be made.
One of the really wonderful things about Richmond (or several places in the US) is that they have a Wegmans close by. I have discussed my love of Wegmans in the past and I will again. It is honestly the best grocery store. Everything you could possibly need is in one place. They have a great fresh seafood section, and their frozen selection is equally awesome. So when we made our weekly trip, we ended up spending a bit more time than usual. The recipe has several different elements in it, and I did make a couple of changes from the original recipe. Here is what I came up with!
- Here are the original ingredients with my changes noted.
- 5 1/2 tablespoons unsalted butter, divided
- 2 Yukon potatoes, cut into 1/2 inch cubes
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 1 1/2 tablespoons thinly sliced chives, divided
- 1 1/2 teaspoons minced thyme
- 1 1/2 teaspoons minced oregano
- 1 bay leaf
- 4 1/2 tablespoons all purpose flour (I used cup4cup)
- 2 cups seafood stock (I used chicken and added 1 tsp of bullion)
- 2 cups whole milk (I used 1 cup 1% milk and 1 cup half and half)
- 1 pound cod fish fillet, cubed
- 1 pound large shrimp, peeled and deveined
- 1/2 pound black mussels
- 1/2 pound manila clams
- 1 ear sweet corn kernels (I used 1 can of corn)
- salt and pepper to taste
- Step 1 Grab your dutch oven or an equally awesome pot and melt 4.5 tablespoons of butter over a medium heat.
- Step 2 Add the onion, celery, and potatoes. Add salt and pepper. Cook for 5 minutes.
- Step 3 Add 1 tbsp of chives, oregano, and thyme. Add remaining butter and cook for 2 or so minutes.
- Step 4 Add your flour and incorporate it really well until no raw flour is left.
- Step 5 Lower heat to medium low and add milk and stock.
- Step 6 Let it thicken until it covers the back of a spoon.
- Step 7 Add all of your seafood and cover your pot. Cook for 6 minutes or until all of the clams and mussels are open.
- Step 8 Uncover and stir in corn- cook for an additional 2 minutes.
- Step 9 Remove from heat and use remaining chives.
- Step 10 Serve and enjoy.