If you are in the mood for this seafood stew, and don't live near the ocean, just go to the fish counter and get a selection of whatever looks good. Generally you're looking for some sort of crab, another shellfish or two, and a firm-fleshed white fish. Although this recipe calls for chicken stock, if you are the sort who keeps leftover shrimp shells for a rainy day, substituting shrimp stock can add a depth and sweetness that's subtle but entirely worth the effort.
My favorite accompaniment to this dish is a loaf of sourdough, a green salad and a bottle of light red wine—but as always, use your own judgment and preference to guide you.
- Yield:serves 4
- Active time: 40 minutes
- Total time:40 minutes
- Drizzle of olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 small red pepper, finely chopped
- pinch red pepper flakes
- 2 bay leaves
- 1 pound king crab legs (about 2 whole legs) , cut into 3-inch segments
- 1 cup chicken stock
- 28 ounce can whole tomatoes
- Kosher salt and cracked black pepper
- 1/2 pound firm flesh white fish (pollock or flounder, for example), cut into 3 inch chunks
- 1/2 pound scallops
- 1/2 pound shrimp, peeled and deveined
- 1 1/2 pounds clams
Heat olive oil in skillet over medium high heat. Add onion and cook until translucent, about 5 minutes, then add garlic, red pepper, red pepper flakes and bay leaves and cook until garlic is aromatic – about 4 minutes.
Add crab to pan and toss with vegetables. Pour stock and tomatoes over crab mixture and bring to a simmer, then season to taste with salt and pepper. Add fish, scallops, shrimp and clams to the pan and cover. Cook until clams are open, about 10 minutes. Serve with sliced scallions and toasted bread (ideally sourdough).