Hugh Acheson’s Seafood Stew with Farro

Hugh Acheson is a chef, restaurateur, and cookbook author known for a personal style that blends traditional Southern cuisine with modern techniques and international influences. He has become famous for his restaurants in Georgia, including Five & Ten in Athens, The National in Athens, Empire State South in Atlanta, and others – as well as his many appearances on tv shows like Top Chef and Iron Chef.

Today he shares his favorite recipe for seafood stew – a blend of the best of the ocean, cooked until tender and served simply with farro and slices of baguette.

Step by Step Guide

1. Prepare Octopus:
   • Preheat oven to 350° F.
   • Place octopus in casserole, add water to half cover it. Bake for 4 1/2 hours.
   • Remove skin and head. Chop into chunks.

2. ---

   Cook Farro:

   
   • Boil water in a saucepot. Add farro, cook until al dente (15-20 mins).
   • Drain and rinse. Set aside.

3. ---

   Make the Stew:

   • Melt butter in a sauté pan. Caramelize onions (~15 mins).
   • Add garlic, red pepper flakes, fennel, leeks, squash, celery. Cook 2 mins.
   • Add wine, reduce by half.
   • Add farro, tomatoes, stock, salt. Simmer.
   • Add clams, cook until they open (5-7 mins).
   • Add octopus and shrimp. Cook 2-3 mins. Remove unopened clams.
   • Finish with basil, parsley, and lemon juice.

4. ---

   Garnish:

   • Rub baguette with garlic, oil. Toast until golden.
   • Garnish stew with baguette slices and lemon rounds.

Recipe Notes

• Ensure the octopus is tender before removing from the oven.
• The stew should have a rich, balanced flavor from the seafood and farro.
• Adjust red pepper flakes according to heat preference.
• Serve with additional lemon wedges if desired.

Seafood Stew with Farro by Chef Hugh Acheson

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5 from 1 review

• Author: Hugh Acheson
• Total Time: 100 minutes
• Yield: Serves 6
• Diet: Omnivore, Pescatarian

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Description

Chef Hugh Achesons take on seafood stew features tender octopus, clams, and shrimp in a rich broth with farro and seasonal vegetables. A perfect weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 lbs (680 g) octopus
• 1 quarts (946 ml) water
• 1 cups (237 ml) Anson Mills Piccolo farro
• Water
• 2 tbsp unsalted butter
• 1/2 cups (118 ml) sliced yellow onion
• 3 cloves garlic, minced
• 1 1/4 tbsp red pepper flake
• 1/2 cups (118 ml) diced fennel
• 1/2 cups (118 ml) sliced leeks
• 1/2 cups (118 ml) diced butternut squash
• 1/2 cups (118 ml) diced celery
• 1/2 cups (118 ml) dry white wine
• 1 1/2 cups (355 ml) San Marzano tomatoes with juice
• 1 quarts (946 ml) chicken stock
• 3 tbsp salt
• 1/4 tsp freshly cracked black peppercorns
• 15 clams
• 15 shrimp
• 1/4 cups (59 ml) basil, chopped
• 1/4 cups (59 ml) parsley, chopped
• 1 lemon
• 1/2 baguette, thinly sliced
• 1 tbsp olive oil

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Instructions

1. Preheat oven to 350°F (177°C).
2. Place octopus in a casserole dish, add water to half cover it. Bake for 4 1/2 hours.
3. Remove the octopus skin and head. Chop into chunks.
4. Boil water in a saucepot. Add farro and cook until al dente (15-20 mins).
5. Drain and rinse the farro. Set aside.
6. Melt butter in a sauté pan. Caramelize onions (~15 mins).
7. Add garlic, red pepper flakes, fennel, leeks, squash, and celery. Cook for 2 minutes.
8. Add wine and reduce by half.
9. Add farro, tomatoes, stock, and salt. Simmer.
10. Add clams and cook until they open (5-7 mins).
11. Add octopus and shrimp. Cook for 2-3 minutes. Remove any unopened clams.
12. Finish with basil, parsley, and lemon juice.
13. Rub a baguette with garlic and oil. Toast until golden.
14. Garnish the stew with baguette slices and lemon rounds.

Notes

• For optimal tenderness, ensure the octopus is fully submerged in water during baking. Adding more water if necessary.
• To enhance the stew’s flavor, use high-quality San Marzano tomatoes. Their sweetness complements the seafood beautifully.
• Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

• Prep Time: 25 minutes
• Octopus Cooking Time: 300 mins
• Cook Time: 75 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 500
• Sugar: 5
• Sodium: 800
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 10
• Carbohydrates: 50
• Fiber: 5
• Protein: 30
• Cholesterol: 150

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