Seven Fishes Stew
(serves 4)
For the Stock:
20 Clams (littleneck or middleneck)
1 tblspoon fennel seed
1 tblspoon coriander seed
¼ cinnamon stick
¼ tspoon juniper seed
¼ tspoon grains of paradise or black peppercorns
1 tspoon fenugreek
½ cup sliced leeks
2 sliced shallots
1 bay leaf
1 cup water
1 cup chicken stock
¼ cup white wine
Method: Toast the spices and then add the clams, bay leaf, shallots and leeks, deglaze with wine, add the water and stock; cover until the clams just open; strain the liquid through a cheese cloth or clean towel and reserve. Save the clams in their shells for the finished dish
For the liaison:
3 Farm Egg Yolks
¼ cup corn starch
1 stick of butter, softened
2 tblspoon cream
(Won’t need all of this)
Method: whisk all of the ingredients together until smooth or blend in a food processor until smooth.
For the Fish:
2-3 ounces of each per person:
Scallop, monkfish, squid, tuna, shrimp, lobster or crabmeat or fluke/halibut
2 cloves garlic sliced
½ head of fennel sliced
4 Fingerling potatoes
½ onion sliced
Rice (if you want it)
1 cup cabbage cut in wide ribbons
Salt and Pepper
Lemon juice
Method: Heat a sauté pan over medium high heat and add a little less than a ¼ inch of canola oil; season the fish well and caramelize it in the pan; remove and reserve it; add the vegetables and sauté until nicely colored; deglaze with a little white wine; add the stock as needed; let simmer and thicken with some of the liaison. At the last moment before serving add the fish and clams and all of the juices from the fish, warm gently in the stew and split among
