A Remedy For The Ups & Downs Of Indian Summer... Seafarers Stew

In DC, Fall is a season that I absolutely love. The weather starts to gradually change along with the color of the folliage and folks start to layer up on clothes as the weather shifts back and fourth between a slightly cool summer evening to a downright cold next morning. This year Fall in DC has been topsy-turvy, I woke up the other day to a 27 degree morning just about as unprepared as I could possibly be. It was six a.m. as I headed to the car dressed in shorts and a teeshirt with no jacket. After all, the day before it was 82 degrees. Needless to say I quickly did an about face, threw on my Uggs and a slid on a weather appropriate Patagonia jacket. Oh, and about the shorts; I kept them on because I liked the way they looked with the boots. LOL

Seafarers Stew 

On the menu today: Seafarers Stew

A hearty bowl of soup is always a great idea, it just seems to cure all that ails you. Stew is even better to me, it sticks to your bones. While Seafarers or Seafood stew, like Bouillabaisse or Cioppino is as luxurious a stew as you can find anywhere; it's origins come from fisherman villages all over the world and was once seen as a stew for commoners... Like most things once deemed common, once the word is out the world comes running and often times re-names your shit and gussy's it the hell up to claim it for their own. Think roasted pig feet, turned braised trotters bought for $1 each foot and sold at a fancy restaurant for $35. Think fried thymus, turned sweetbreads bought for under $3 per pound and sold at your local 4-5 star spot for $45 a plate. Think Pabst Blue Ribbon turned PBR sold for 50 cent per can and sold at the new beer garden, run by hipsters  for a whopping $7 during their happy hour. Some shit is just funny in a not so good way... 

Scallops & Salmon

Seafood Stew

• Salmon filet (8 oz) 
• Scallops (8-12 each) 
• *Optional* Shrimp (12-15 each)
• *Optional* Mussels (12-15 each) 
• *Optional* Little Neck Clams (8-12 each)
• Chardonnay (4 oz) 
• Heavy Cream (1/2 cup) 
• Fish or Vegetable Stock (32 oz) 
• Tomatoes (2 large)
• Canned Diced Tomatoes (10 oz can)
• Garlic (1 clove)
• Olive Oil (1 Tbs)
• Shallots (2 Tbs)
• Basil (2 Tbs)
• Salt & Pepper (TT) 
• Parsley (2 Tbs) 

Start off by dicing the tomatoes and mincing the garlic, shallots and herbs and adding them to a heated soup pot with the olive oil. Next add the canned tomatoes and the stock and cook for 45 minutes on low. While this is cooking, in a separate pot add the heavy cream and cook until it's reduced by half before adding the chardonnay and allowing to thicken again. Add all of the seafood to tomato soup pot and cook until done (if using clams add them first as they will take longer to open up, add the mussels next and then the rest of the seafood and cook until done.) Finally, add the thickened cream and wine mixture and taste to adjust seasoning. Serve in a deep bowl with warm, crusty bread and garnish with fresh chopped parsley and basil...