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A Maine Chiopino

Earlier this fall we visited family on the Penobscot Bay in Maine.  A brisk 20 mile bike ride to the Common Ground Country fair and back, along with dancing at the fair, can raise your appetite for local Maine fresh seafood and shellfish. Everything but the shrimp was from Maine, and absolutely delicious.

I went to the fishmonger in Camden and chose what was freshest to make this very American Chiopino seafood stew for our uncle Dimitri - a favorite of mine (Dimitri too!) whenever I can get fresh Maine Mussels.


1/2 lb fresh chorizo sausage, sliced
1 shallot, minced
2 cloves garlic, minced
1 Tbsp fresh rosemary, minced
1 large Yukon gold potato, peeled and diced 1/2-inch

1/2 lb sea scallops
1/2 lb shrimp, peeled and deveined
1 lb fresh haddock (or cod) cut into 1-inch pieces
1 lb Maine mussels

1 15-oz can petite diced tomatoes, drained, liquid reserved
1 cup dry white wine
1 8-oz bottle clam juice

Sauté the chorizo until well browned in a large pot.  
Remove browned chorizo to a bowl.  
Add the shallot to the pan and cook for about 5 minutes, until softened.  Add garlic and rosemary and cook another 2-3 minutes. Remove aromatics to the chorizo.

Add the drained tomatoes to the pot and turn heat to high. Add a dash of olive oil if necessary, to brown the tomatoes.  Stir often until darkened, about 5-8 minutes.  Add the wine, clam juice and reserved tomato liquid to the pot.  Return the chorizo to the liquid and bring to a gentle boil.

Add potato to liquid and return to a gentle boil.  Cook about 5 minutes until potato begins to soften.

Add the scallops, shrimp and haddock to the dish.  Stir gently. Return to a gentle boil.
Scatter the mussels on top of the dish and cover.  
Return to a gentle boil and cook 3-5 minutes until the mussels open.
Serve with fresh bread.  Serves 6.



Dancing at the Maine Common Ground Fair, 2018


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