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Mid-Atlantic Seafood Stew
Credit:
David Malosh
Recipe Summary
prep: 35 mins
total: 45 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
1 can (14.5 ounces) whole peeled tomatoes in juice
1 roasted red pepper (from a 12-ounce jar)
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
8 ounces king-oyster mushrooms (3 to 6, depending on size), cut into 3/4-inch-thick “scallops”
Kosher salt and freshly ground pepper
1 small onion, chopped (1 cup)
2 celery stalks, cut into 3/4-inch pieces (1 cup)
3 cloves garlic, thinly sliced (1 packed tablespoon)
2 teaspoons fresh thyme leaves
1 1/2 teaspoons Old Bay seasoning
1/2 cup dry vermouth
1 can (15 ounces) seafood or fish broth, such as Bar Harbor; or 2 bottles (each 8 ounces) clam juice
5 ounces beech mushrooms, removed from foot
12 ounces skinless cod or halibut fillet, cut into 1 1/4-inch pieces
12 ounces medium shrimp (about 25), peeled and deveined
8 ounces jumbo lump crabmeat (optional)
Crostini or biscuits, for serving
Cook's Notes
King-oyster mushrooms mimic the look and texture of scallops when cut into rounds and seared and braised. Beech mushrooms, named after the trees they most commonly grow on, hail from East Asia and are often sold under their Japanese name, buna shimeji.
Gallery
Mid-Atlantic Seafood Stew
Credit:
David Malosh
Recipe Summary
prep: 35 mins
total: 45 mins
Yield: Serves 4 to 6
Gallery
Mid-Atlantic Seafood Stew
Credit:
David Malosh
Mid-Atlantic Seafood Stew
Credit:
David Malosh
Mid-Atlantic Seafood Stew
Recipe Summary
prep: 35 mins
total: 45 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 35 mins
total: 45 mins
Yield: Serves 4 to 6
prep: 35 mins
total: 45 mins
prep:
35 mins
total:
45 mins
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 1 can (14.5 ounces) whole peeled tomatoes in juice
- 1 roasted red pepper (from a 12-ounce jar)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 8 ounces king-oyster mushrooms (3 to 6, depending on size), cut into 3/4-inch-thick “scallops”
- Kosher salt and freshly ground pepper
- 1 small onion, chopped (1 cup)
- 2 celery stalks, cut into 3/4-inch pieces (1 cup)
- 3 cloves garlic, thinly sliced (1 packed tablespoon)
- 2 teaspoons fresh thyme leaves
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 cup dry vermouth
- 1 can (15 ounces) seafood or fish broth, such as Bar Harbor; or 2 bottles (each 8 ounces) clam juice
- 5 ounces beech mushrooms, removed from foot
- 12 ounces skinless cod or halibut fillet, cut into 1 1/4-inch pieces
- 12 ounces medium shrimp (about 25), peeled and deveined
- 8 ounces jumbo lump crabmeat (optional)
- Crostini or biscuits, for serving
Directions
Combine tomatoes and red pepper in a blender; purée until smooth. Heat a large straight-sided skillet or braiser pan over medium-high. Add 1 tablespoon oil and 2 tablespoons butter.
When butter melts and foam subsides, add king-oyster mushrooms in a single layer. Season generously with salt and pepper and cook, flipping once, until golden brown on both cut sides, 6 to 8 minutes. Transfer to a plate.
Heat remaining 1 tablespoon each oil and butter in skillet over medium. Add onion and celery; cook, stirring occasionally, until tender and golden in places, about 5 minutes. Add garlic, thyme, and 1 teaspoon Old Bay and cook until fragrant, about 1 minute. Add vermouth; cook until mostly evaporated, about 2 minutes.
Return king-oyster mushrooms to skillet with tomato mixture, broth, and beech mushrooms. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.
Meanwhile, season fish and shrimp with remaining 1/2 teaspoon Old Bay, salt, and pepper; nestle into skillet. Simmer, gently stirring a few times, until just cooked through, about 5 minutes. Nestle crabmeat into skillet and cook until warmed through, about 30 seconds. Serve with crostini or biscuits.
Cook's Notes
King-oyster mushrooms mimic the look and texture of scallops when cut into rounds and seared and braised. Beech mushrooms, named after the trees they most commonly grow on, hail from East Asia and are often sold under their Japanese name, buna shimeji.
Cook’s Notes
King-oyster mushrooms mimic the look and texture of scallops when cut into rounds and seared and braised. Beech mushrooms, named after the trees they most commonly grow on, hail from East Asia and are often sold under their Japanese name, buna shimeji.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mid-Atlantic Seafood Stew
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Mid-Atlantic Seafood Stew
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
