Skip to main content

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


Labels:

Comments

Post a Comment

Popular posts from this blog

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce.   It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things.   Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular.   Many peo...
Post a Comment
Read more

Haddock Roasted with Aioli and Tomatoes

This is a simple yet suculent way to roast fish. Here I use haddock, but you could use most any fish including cod or tilapia, or as I did on the west coast, wild-caught Rockfish (delicious). The tomatoes offer a fresh flavor complement to the fish slathered with a rich aioli topping. This is a quick, easy way to prepare fish on a busy weeknight. 1-1/2 lb haddock fillet (Captain’s cut preferred - thicker), patted dry Aioli: 1/4 cup good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite hot sauce 1 pint grape tomatoes 1/2 tsp dried dill weed Fresh parsley, minced, for garnish Lemon wedges for garnish Preheat oven to 375F. Oil a medium baking dish (about 7x10-inch). Lay haddock fillet in dish. Whisk together the mayonnaise, mustard and hot sauce in a small bowl. Using a pastry brush, cover the fillet evenly with the aioli sauce. Toss the tomatoes with a dash of olive oil and scatter them over the fish. Season with dill and freshly ground black pepper to taste. Bake fish for about 20 mi...
Post a Comment
Read more