Seafood Stew with Lemony Parsley Pesto

Indulge in the rich flavors of a hearty seafood stew, brimming with a medley of fish, mussels, shrimp, and clams, elevated by the vibrant notes of lemon peel and fresh parsley. This stew is a perfect choice for early autumn when tomatoes are at their ripest, and the cool evening air calls for a comforting and generous meal. The key to this recipe lies in allowing the cod and shellfish to cook undisturbed, ensuring that the cod remains in meaty chunks, ready to be savored.

One of the key aspects of this recipe is the careful cooking process, allowing the cod and shellfish to cook undisturbed. By doing so, you ensure that the cod remains in meaty chunks, contributing to a satisfying dining experience. Additionally, the stew takes advantage of the peak season for ripe and plentiful tomatoes, enhancing its flavors with their vibrant taste.

Prepare yourself for a comforting seafood stew that brings together the brininess of shellfish, the delicate texture of fish, and the aromatic accents of herbs. With every spoonful, you’ll savor the harmony of flavors that comes from the careful combination of ingredients.

Now, let’s dive into the recipe, organized with bullet points for the ingredients and instructions.

INGREDIENTS:

Seafood Stew

• 3 tablespoons olive oil
• 1 yellow onion, peeled and finely chopped
• 6 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes
• 1 (14.5-ounce) can peeled and diced tomatoes, or 2 cups peeled, chopped fresh tomatoes
• 1 pound petite potatoes, peeled
• ½ cup dry white wine
• 2 cups Fish Stock
• 2 bay leaves
• ¾ pound skinless black cod fillets
• 12 mussels, scrubbed and debearded
• 12 clams, scrubbed and debearded
• 1 pound spot shrimp, unpeeled

Parsley Pesto

• 2 cloves garlic, minced
• 1½ cups chopped fresh flat-leaf parsley
• ¼ cup pine nuts
• 2 tablespoons freshly grated lemon peel
• ½ cup extra-virgin olive oil

INSTRUCTIONS:

1. In a Dutch oven, warm the olive oil over medium heat. Once aromatic, add the chopped onion, minced garlic, and crushed red pepper flakes. Sauté until the onion becomes translucent and fragrant, approximately 8 minutes. Reduce the heat to medium-low.
2. Stir in the tomatoes, petite potatoes, dry white wine, and fish stock. Add the bay leaves. Simmer, covered, until the potatoes are tender and yield when pierced with a fork, approximately 20 minutes.
3. Discard any clams and mussels that remain open when tapped on their shells. Remove the cover from the pot and place the black cod fillets over the potatoes. Arrange the mussels, clams, and spot shrimp over the cod. Cover the pot once more and continue simmering, undisturbed, until the fish flakes easily with a fork, the mussels and clams open, and the shrimp is cooked through. This process takes about 8 minutes more. Discard any unopened mussels or clams.
4. While the seafood cooks, prepare the parsley pesto. In a food processor, combine minced garlic, chopped parsley, pine nuts, and freshly grated lemon peel. Pulse twice to combine, then continue processing while pouring a thin stream of olive oil into the food processor. Once all the ingredients are well combined into a uniform sauce, transfer the pesto into a small bowl.
5. Ladle the warm seafood stew into bowls and top each serving with a dollop of the parsley pesto.