Description
Chef Chris Hastings take on a seafood stew. Rich broth, fresh seafood, and a touch of Southern charm.
Ingredients
Units
Scale
- 6 head-on large shrimp (shells reserved)
- 6 snapper jowls or white fish trimmings
- 3 strips orange peel, pith removed
- 1/2 small leek, sliced
- 1 small carrot, chopped
- 1 celery stalk, chopped
- 2 Roma tomatoes, crushed
- 1 garlic clove, peeled
- 1 cup fennel fronds, chopped
- 2 sprigs thyme
- 1 bay leaf
- 6 basil stems
- 1 quart vegetable stock
- 1 teaspoon saffron, toasted and ground
- 2 tablespoons unsalted butter, divided
- 1/4 cup extra-virgin olive oil, divided
- 1/4 cup minced shallots
- 1 1/2 tablespoons minced garlic
- 4 sprigs thyme
- 1 cup sliced fennel bulb
- 1 cup sliced carrots
- 1 cup diced celery
- 1 cup sliced leeks
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 3 strips orange peel
- 8 littleneck clams, scrubbed
- 3 Roma tomatoes, peeled and quartered
- 8 oz black grouper fillet, cut into 4 pieces
- 2 stone crab claws, cracked (optional)
- 4 (2-oz) triggerfish pieces
- 1 tablespoon minced fennel fronds
- 1/2 cup chopped basil
- 1/2 cup chopped parsley
- 4 slices grilled sourdough
- fried soft-shell crab (optional)
Instructions
- Peel shrimp, reserving shells. Combine shells, snapper jowls, orange peel, leek, carrot, celery, tomatoes, garlic, fennel fronds, thyme, bay leaf, basil stems, and stock in a saucepan.
- Bring to a boil, reduce heat, and simmer 40 minutes. Strain through a fine-mesh sieve, discard solids, and stir in saffron. Set aside.
- In a Dutch oven, heat 1 tablespoon butter and 2 tablespoons olive oil over medium heat. Add shallots, garlic, and thyme; cook 2 minutes, without browning.
- Add fennel, carrots, celery, and leeks. Season with 1/4 teaspoon salt and a pinch of pepper. Add bay leaf and orange peel; cook 5 minutes until softened.
- Add clams and tomatoes, cover, and cook 2 minutes. Stir in seafood broth, increase heat, cover, and cook 3 minutes.
- Add shrimp, grouper, crab claws (if using), and triggerfish. Cover and cook 3–4 minutes until seafood is cooked and clams open.
- Remove lid; stir in remaining butter, olive oil, fennel fronds, basil, and parsley. Season with remaining salt and pepper.
- Divide seafood and broth among 4 bowls. Top each with grilled sourdough and, if using, fried soft-shell crab. Serve immediately.
Notes
- You can substitute a high-quality seafood stock for the homemade broth if short on time; add saffron directly and simmer briefly before using.
- Any firm white fish works—snapper, cod, halibut, or even catfish.
- Toast saffron threads gently before grinding to bring out aroma.
- For extra depth, spread rouille or aioli on the grilled sourdough before serving.
- Cool and refrigerate leftovers up to 2 days; reheat gently over low heat to avoid overcooking seafood.
- Discard any clams that stay closed after cooking—they were not safe to eat.
- Add a squeeze of citrus before serving to brighten the broth.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 5
- Sodium: 1200
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 250