Shellfish & Chorizo Stew
Shellfish & Chorizo Stew
Ingredients
Cooking time: 30 min.
Preparation time: 30 min.
Total Time: 60 min.
Servings: 6
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¾ pound baby potatoes, cut 1”
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onion
1 tablespoon minced garlic
4 ounces Spanish chorizo half went wise and sliced ½ inch thick
1 tablespoon minced fresh tarragon leaves
1 ½ cups dry white wine
One and a half cups heavy cream
3/4 pound fresh sea scallops
2 pounds fresh little neck clams
1 pound fresh muscles
Crusty bread for serving
Preparation
Place the potatoes in 1 teaspoon salt and a medium sauce pan and covered generously with water. Bring to a boil, lower the heat, and simmer for 8 to 10 minutes, until barely tender. Drain and set aside.
Meanwhile, hit the butter and olive oil and a large 11-to-12-inch stock pot or Dutch oven, over medium to low heat. Add the onions and sauté for 7 to 10 minutes, until translucent but not browned. Add the garlic and chorizo and cook for 5 to 7 minutes, stirring occasionally, until the chorizo has started to crisp. Stir in the tarragon, cook for one minute, then add the wine and simmer for 5 to 7 minutes, until reduced by half.
Add the cream, 2 teaspoon salt, 1 teaspoon pepper, and the potatoes. Bring to a boil, lower the heat, and simmer for 4 to 5 minutes, until the stock is slightly thickened. Stir in the scallops and place the clams and mussels on top. Bring to a boil, lower the heat, and simmer covered for 8 to 10 minutes, until the shows are opened. Discard any that do not open.
Taste for seasonings, ladle into large shallow bowls, sprinkle with parsley, and serve hot with chunks of crusty baguette.