*denotes ingredients currently available at the farmers’ market
2 carrots,* finely chopped
Minced garlic,* shallot,* and/or onion,* to taste.
1 tablespoon fresh ginger, finely chopped
1-2 stalks celery, finely chopped
16 ounces fish stock* (or chicken or vegetable broth)
1 sprig fresh thyme* or another fresh herb* such as rosemary
1 dozen clams*
1/2 lb mussels*
1/2 lb sea scallops*
1/2 lb firm local fish, such as monkfish* or steelhead trout*
Salt and black pepper to taste
- Wash clam and mussel shells to remove any residual debris.
- Heat olive oil in a soup pan, and add carrots, celery, ginger, garlic, herbs and other seasonings. Sauté on medium heat for about 3 minutes.
- Add stock and bring to a boil. Lower heat and allow mixture to simmer until vegetables are soft. Add additional water, stock, or white wine, if desired.
- While vegetables are cooking, steam clams and mussels open. Remove from shells.
- Add sea scallops and any additional fish to stew, along with clams and mussels.
- Cook on a medium-low heat until scallops start to split at edges, about 7 to 10 minutes.
- Remove from heat and enjoy with rice, oyster crackers, or a toasted baguette.* If desired, garnish with a sprig of fresh parsley* or a few micro greens,* as pictured.
Feel free to vary the types of vegetables and seafood in this recipe. You can obtain fresh fish stock from Pura Vida Fisheries at the farmers’ market or at their Moby Rick’s Seafood store on Lake Street.