Halibut and four kinds of shellfish star in this stew served at Kirsten Dixon's Tutka Bay Lodge. Chorizo and saffron give it a bit of Spanish influence.
Tutka Bay Fisherman’s Stew
- 1/4 cup olive oil
- 2 small red potatoes, cut into eighths
- 1 medium carrot, cut into medium dice
- 1/2 white onion, cut into medium dice
- 3 oz. dry chorizo, finely chopped
- 3 large cloves garlic, minced
- 3 grilled Roma tomatoes, chopped
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/4 tsp. saffron threads, crushed
- 1/4 tsp. dried oregano
- 1/4 tsp. cayenne
- 1 lb. mussels, scrubbed and de-bearded
- 12 medium shrimp, peeled
- 1/2 lb. cooked king crab, cut into bite-size pieces
- 1/4 lb. halibut fillet, cut into 1-inch pieces
- 8 medium dry scallops
- Kosher salt and freshly ground pepper
- 1 Tbs. chopped fresh flat-leaf parsley
- Lemon wedges, for garnish
- Sourdough bread for serving
- Heat 2 Tbs. of the oil in a 7–quart Dutch oven or heavy-duty pot over medium heat. When the oil begins to shimmer, add the potatoes, carrot, onion, chorizo, and garlic. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
- Stir in the tomatoes, chicken broth, wine, saffron, oregano, and cayenne. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes. Add the mussels and continue to simmer, covered, until they open, 5 to 8 minutes. Discard any mussels that don’t open. Add the shrimp and cook until they begin to turn pink, about 3 minutes. Gently fold in the crab, cover the pot, and remove from the heat.
- In a 12-inch skillet, heat the remaining 2 Tbs. oil over medium heat. Pat the halibut and scallops dry with paper towels and season with 1 tsp. salt and 1/2 tsp. pepper. When the oil begins to shimmer, add the fish, in batches if necessary, and sear on both sides until a golden crust forms. Remove to a paper-towel-lined plate and set aside. Season the stew to taste with salt and pepper, if needed.
- Ladle the stew into individual serving bowls. Top each with a piece of halibut and some scallops. Garnish with parsley and lemon wedges. Serve with thick slices of bread.