Wednesday, February 27, 2013

Smoky Shellfish Stew with Fennel and Chorizo and Garlicky Croutons

Smoky Shellfish Stew with Fennel and Chorizo and Garlicky Croutons

by Deanah Kim 
The Wine Dive recommends Simply Naked Chardonnay to be paired with this dish.

Serves 2

2 Tablespoons extra virgin olive oil, divided, plus more for serving
4 ounces Chorizo, halved lengthwise and sliced into half moons
1 medium onion, julienned
½ medium fennel, cored and thinly sliced; fronds reserved for garnish
5 cloves garlic, 4 thinly sliced and one cut in half
1 teaspoon pimentón (Spanish smoked paprika)
1 Tablespoon tomato paste
½ cup red wine
14.5-ounce can of petite diced tomatoes
½ cup clam juice
½ cup low- sodium chicken stock
1 Turkish bay leaf 
½ French baguette, sliced on the bias
12 littleneck clams, scrubbed
½ piund dry sea scallops
½ pound shrimp, peeled and deveined
1 teaspoon Sherry vinegar
Kosher salt and pepper, to taste

1) Preheat the oven to 400°. Heat 1 tablespoon of olive oil in a 10-inch straight-sided sauté-pan over medium-high heat. Add the chorizo and cook until the fat has rendered and the chorizo is crispy, about 5 minutes. Remove from the pan and reserve. Do not clean the pan.

2) In the same pan, add the onion, the fennel and ½ tsp of salt and cook until softened, about 5 minutes. Reduce the heat to medium, add the sliced garlic and the pimentón and cook for about a minute or until the garlic becomes fragrant. Stir in the tomato paste and incorporate it well with the vegetables. Add the red wine and cook until reduced by half, about 5 minutes. Add the diced tomatoes, clam juice, chicken stock and bay leaf and let simmer, covered, for about 20 minutes.

3) Meanwhile, make the croutons. Brush the remaining tablespoon of olive oil thinly on the baguette slices. Arrange the slices on a baking sheet and toast in the oven until golden, about 10 minutes. Remove the croutons from the oven and immediately rub them with the cut side of the remaining clove of garlic. Set aside for serving.

4) Add the clams to the stew and simmer, covered, until the clams just open, about 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.)

5) Lightly season the shrimp and scallops and add to the stew. Cover and gently simmer until just cooked through, about 5 minutes. Discard the bay leaf and return the clams and reserved chorizo to the pan to reheat. Add the vinegar and adjust seasoning if needed. Stir in reserved fennel fronds, saving some for garnish.

6) Serve the stew in large soup bowls accompanied by garlicky croutons. Drizzle each dish with additional olive oil and fennel fronds if desired.

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