One of the many wonderful culinary pleasures of East Hampton is the amazing selection of fresh fish. I make a point of getting what is local and really you can’t go wrong. This is a fun and casual dinner – something about the family style approach and the tearing and dipping of bread that just makes the evening feel laid back.

I was lucky enough have my talented friend John Jaxheimer for dinner that night with his lovely wife and he shot the feature image- if you spend any time out here then you have seen his pictures grace the side of the Jitney as well as in local galleries.

Enjoy!

East Hampton Fish Stew
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East Hampton Fish Stew
Print Recipe
Ingredients
Servings:
Instructions
  1. Trim the bottom and the top of the fennel. Cut in half width wise and slice the whole fennel including the fronds. Cut onion in half and slice. Crush cloves of garlic. Roughly chop the parsley- excluding the Heat a large stock pot over medium heat. Add a couple of turns of olive oil- add fennel bulb (reserving the fronds) onion & garlic. Season with a pinch of salt and a turn of black pepper. Sauce for 5 mins - add the tomatoes and white wine and let reduce for another 5 mins.
  2. While the veggies are cooking rinse the shellfish well. Check the scallops for any shell bits and rinse well. Cut the cod into 2 inch cubes and season with salt and pepper. If cleaning and prepping the seafood takes longer then cooking the veggies- simply turn off the heat.
  3. Add the Parsley and Fennel Fronds to the pot. Place the pieces of Cod on top of the mixture add the scallops , clams and finally add the mussels on top. Cover the pot and cook for 15 minutes - you are looking for the shellfish to open. You want to agitate the pot while it is cooking - basically give it a couple of good shakes every minute or so.
  4. To serve carefully pour into a large serving bowl remove any unopened shellfish & drizzle with extra virgin olive oil. Serve with sliced crusty bread and a good bottle of wine. I set the table with soup bowls, since there is a wonderful broth and put out large empty bowls for the shells.
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