seafood

The Seattle Times

If you’re looking for other great tips, techniques and advice as well as recipes for a fantastic Thanksgiving Day feast, check out the annual Seattle Times’ holiday guide written by Nancy Leson. This guide along with the recipes features a lot of tips and tricks from Seattle chefs and restauranteurs (including myself!), with all sorts of appetizers, entrees, sides and even desserts! Check it out for a d’lish read and try out some of the recipes yourself; you’ll have your guests asking for more in no time!

Posted by Kathy Casey on November 16th, 2011  |  Comments Off |  Posted in Restaurants, appetizers, dessert, Foodie News, Fruit, Lifestyle, meats, poultry, Recent Posts, Recipes, seafood, sides, Snacks

It’s Mediterranean Mussel Season!

Northwest cuisine is full of iconic flavors, and mussels are an integral part of the profile. I’m pretty equal opportunity when it comes to my love for these delicious bivalves, but I have a special soft spot for Puget Sound–grown Mediterranean mussels. This sweet plump variety is characterized by shiny black shells and easily removable beards. The mussels are super-quick to cook for an easy appetizer or dinner on the fly. Their season peaks in late summer to early fall—around the same time as tomatoes, says Jon Rowley, seafood guru to Taylor Shellfish.

Now, we know mussels are d’lish steamed in white wine, garlic and butter, but Mediterraneans in particular are extremely versatile. Showcase their big, bold flavor with a dish of Pale Ale Oven-Roasted Mussels. Toss them into a big cast-iron skillet with some local beer, garlic and rosemary, then pop the whole shebang in a very hot oven—instant one-bite apps with their own built-in spoons! Don’t forget some bread to soak up that tasty broth!

“Meds” are at their best right now. If you happen to be in Seattle, pick up some of these yummy Northwest favorites at Taylor Shellfish’s new store on Capitol Hill. Or plan a day trip and head out to beautiful Chuckanut Drive to their farm where they have a store on site and learn all there is to know about raising/harvesting mussels and other local treats straight from the Pacific.

Cook up some of these delicious mussels before their season is over! – Kathy

Pale Ale Oven-Roasted Mussels

Makes 4 servings as a shared appetizer, or 2 as a light entrée

2 pounds Mediterranean mussels, rinsed and debearded
1 Tbsp minced fresh garlic
1/8 to 1/4 tsp red pepper flakes, or to taste
2 ripe plum tomatoes, chopped (about 1 cup)
1 tsp minced fresh rosemary
1/2 lemon, cut into 4 pieces
1/3 cup NW beer, such as a pale ale
2 Tbsp butter, cut into small chunks, or olive oil
1 large rosemary sprig (optional)

Preheat an oven to 500°F. Toss the mussels, garlic, pepper flakes, tomatoes, and minced rosemary in a large bowl. Transfer to a large cast-iron or other heavy skillet with an ovenproof handle. Squeeze the lemon pieces over the mussels, then drop the pieces into the pan. Pour the beer over the mussels and scatter with the butter. Place the rosemary sprig in the center.

Roast for 10 to 15 minutes, or until the mussels are all open. Remove from the oven, and stir gently with a large spoon. Discard any mussels that do not open. Serve in the skillet, set on a hot pad or trivet—being sure to wrap the skillet handle with a cloth napkin or pot holder.

Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco

Posted by Kathy Casey on September 29th, 2011  |  Comments Off |  Posted in appetizers, Books to Cook, KOMO Radio, Recipes, seafood

Stumped About Seafood?

Good_Fish_Cookbook Northwest chef Becky Selengut knows a thing or two about fish and in her new book GOOD FISH, she shares some of that wisdom with more than a little light-hearted humor and lots of insightful anecdotes. Selengut cares as much about the delicately balanced flavors in her recipes as she does about the denizens of the deep and being a thoughtful steward of them and their home. Addressing everything from seasonality, raising and harvesting methods to buying tips and questions buyers should ask their seafood seller, Selengut is handing the home cook the ultimate guide to sustainable seafood cooking.

Continue reading on Amazon’s Al Dente Blog.

Posted by Kathy Casey on June 30th, 2011  |  Comments Off |  Posted in Amazon, Books to Cook, seafood

The Weekly Herald

Spot prawns tend to be very flexible no matter how you cook them and works well with a myriad of fresh ingredients. Check out The Weekly Herald for my Spot Prawn Pasta with Lemon Cream recipe!

Posted by Kathy Casey on June 30th, 2011  |  Comments Off |  Posted in Pasta-Risotto, Recipes, seafood

Zesty Winter Citrus

If you missed the live show on KOMO AM 1000, you can listen to it again online.

When you haven’t seen the sun for days on end and last summer’s soft fruits are a distant memory, citrus can definitely brighten the winter blahs. Tangerines stuff our stockings at Christmas; I love the teeny tiny ones–sooo easy to peel and their segments so easy to pull apart. Orange marmalade brightens up our morning toast. I even love to adorn my dining table with a big, sunny bowl of bright lemons and tangerines.

For centuries citrus has had a medicinal role, too–fighting off winter colds, tarting up hot, brandy-laced toddies, and, combined with honey in lemon cough drops, soothing dry throats.

Citrus is so versatile, being totally edible from the juice to the flesh to the peel. Citrus is a perfect accouterment for those cutting down on sodium in their diets. A squeeze of lemon or lime can bring out the flavor of food just as salt does. The tart juice also brightens sauces or vinaigrettes, and a quick squeeze of lemon brings a bit of sunshine to a simple glass of water.

Citrus skin brings you its big-flavored zest to use in baking, marinades and dressings. Strips are twisted and swiped around the rim of martinis and Manhattans, the skin’s oils are used in extracts to flavor cakes and candies and cookies. Citrus peel is even delicious on its own; candied orange, lemon or grapefruit rinds make a nice little something to nibble on after a big dinner.

No longer just the generic “orange” to meet the lunchbox fruit obligation, a plethora of specialty citrus varieties is available during short seasons between September and mid-March or later. There are so many types nowadays that you can try a different one every week of the winter! You could even have a tasting.

I’ve included 2 recipes this week – both are tasty tasty! If you’re an oyster lover you’ll want to try my recipe for Oysters on the Half Shell with Citrus Splash- made with pink grapefruit and tangerine the splash really lets the oyster itself come through – even oyster purists will  love this tangy bivalve adornment. And Orange Pound Cake with Macerated Oranges & Orange Flower Cream – incorporates everything orange in this lovely dessert … from zest to flesh to floral orange water!

And don’t forget those wonderful orange pomanders you used to make as a kid! Star with a  nice thick-skinned orange – stick it with whole cloves until it is totally encased. Nothing brings back fonder scent memories than one of these hanging in my closet or sitting on a dresser. If you’ve never made one, you should. It provides a bit of aromatherapy, and sitting, poking in the cloves can be quite relaxing…
Copyright © 2009 by Kathy Casey

Oysters On The Half Shell with Citrus Splash!
Splash makes 1 cup. It will top about 2-3 dozen oysters.

Sweet and tart bits of winter citrus are a terrific contrast to briny oysters.
When serving freshly shucked oysters on a buffet, lay them on pine or spruce boughs for a stunning presentation. Depending on your or your guests’ tastes, count from 4-5 oysters per person as a starter or 3-4 per person for a buffet.

Very fresh oysters in the shell

Citrus Splash
1 pink or ruby red grapefruit
1 tangerine
1 small shallot, minced
1 Tbsp champagne vinegar
1 Tbsp thinly sliced fresh chives
tiny pinch red chili flakes (depending upon how hot you like)

To shuck and serve the oysters:
Rinse the oysters and scrub the shells with a vegetable brush to remove any debris. Refrigerate until ready to shuck. Right before serving, shuck the oysters, discarding the top shell and inspecting the oysters for any bits of broken shell, picking it out carefully. Set the oysters on a platter or individual plates spread with crushed ice and bits of pine or spruce boughs if using. Top each oyster with about 1 – 1 1/2 teaspoons of the Citrus Splash and pass the remainder, or if serving buffet style set the Splash out in a small bowl so guests themselves can spoon a little over each oyster.

To make the citrus splash:
With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit, removing all white pulp. Section the citrus over a bowl to catch the juices, then finely chop fruit sections. Return fruit to the bowl and add remaining ingredients.
Copyright © 2009 by Kathy Casey Food Studios®

Orange Pound Cake with Macerated Oranges & Orange Flower Cream
Note: remove the zest from the oranges for use in the cake before proceeding to make the macerated oranges. I like to use a microplaner for zesting the oranges or use a potato peeler and peel the orange part (zest) of the outside off /with no white pith. Then finely mince it.
Makes 6 servings

Macerated Oranges & Glaze
3 very large or 4 small oranges, (or use 2 regular oranges and 2 blood oranges for a spectacular look and taste)
2 Tbsp Cointreau or Grand Marnier (optional)
1/3 cup fresh orange juice
1/3 cup sugar

Orange Cream
3/4 cup heavy whipping cream
1 Tbsp sugar
1/2 tsp orange flower water *

Cake
1 cup butter
2 Tbsp finely minced orange zest
1 cup sugar
4 eggs
1 tsp vanilla
1 1/2 tsp orange flower water
2 Tbsp orange juice
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt

Preheat oven to 325 degrees F.

To make the macerated oranges and the orange glaze:
Cut a thin slice off the ends of each orange, then holding the orange cut-side down on a cutting board, cut the rind off of the orange all the way around, using downwards cutting motions. After you have cut away all the rind from the oranges, slice them in 1/4-inch slices. Place the oranges in a large, shallow glass or stainless bowl or baking dish. Sprinkle with the Cointreau or Grand Marnier. Meanwhile, in a small sauce pan combine the orange juice and sugar, bring to a boil over high heat and boil 1 minute. Let cool, then pour half of the orange syrup over the sliced oranges. Cover oranges with plastic wrap and let marinate refrigerated at least 30 minutes and up to 4 hours. Reserve the remaining orange syrup for finishing the cake.

To make the orange cream:
In a chilled mixing bowl, mix together the cream, sugar and orange flower water. Whip the cream until it is just softly whipped and soft peaks are forming. Refrigerate until needed and rewhip slightly if needed before serving.

To make the cake:
With an electric mixer cream the butter and orange zest until very fluffy in a large bowl. Slowly add the sugar. Then continue creaming for 3 minutes. Beat in eggs one at time until well beaten in, scraping down the sides of the bowl often. Then add the vanilla, orange flower water and orange juice and combine. With the mixer on low speed slowly add the flour, baking powder and salt to the creamed butter egg mixture. Mix only until just combined. Do not overmix at this point. Place the batter in a prepared (greased and floured) 1 1/2 quart (4 1/2-inch x 8 1/2-inch) loaf pan. Bake for about 1 hour and 15 minutes or until cake tests done. Let cool in pan 5 minutes, then with a long wooden skewer poke cake at 1/2-inch intervals all over. Drizzle the cake, still in the pan, with the remaining half of the orange syrup. Let set at least 1 hour before serving.

To serve the dessert:
Slice a very thin slice of cake off both ends; eat it or save it for a snack. Then cut the cake into 12 even slices. On each of 6 large dinner plates arrange 2 of the cake slices, overlapping slightly. Divide the macerated oranges evenly over each plate of cake. Drizzle any juice around and over the cake slices. Dollop each serving with the Orange Cream.
* Orange flower water is available in Middle Eastern grocery stores and well-stocked supermarkets.
Copyright © 2009 by Kathy Casey Food Studios®

Posted by Kathy Casey on January 7th, 2010  |  Comments Off |  Posted in dessert, KOMO Radio, Recent Posts, Recipes, seafood

Salt: A Cook’s Best Friend

If you missed the show on KOMO, click here to hear it online!

Salt is the universal seasoning—it makes flavors pop and go “Wow!” Salt brings out other tastes, even sweetness! All creatures like to eat salt—except, as we know in the Northwest, NOT slugs!

Salt is either mined from ancient, now dry, salt lake deposits or evaporated from sea water. There are many varieties. Refined table salt has additives to keep it flowing freely and iodine to ensure thyroid gland health in inland areas. Kosher salt is additive-free; and chefs appreciate its coarse-grained texture. Pickling salt contains no additives, which could cloud the pickle brine. Less refined, rock salt retains more minerals; it’s used in making ice-cream, baking potatoes, and nesting baked oysters in pans.

Hand-collected from coastal France, sel gris, also called grey or Celtic salt, is moist and unrefined; its pale color comes from the salt flats clay. During evaporation, a light film forms on top; this is fleur de sel, considered the “champagne” of salts.

‘Alaea is the traditional Hawaiian table salt; this sea salt gets its natural color from volcanic red clay. Danish smoked salt is flavored by the woods used when the evaporation is done over an open fire. 

Looking for big flavor—but from natural products—today’s consumers want gourmet salts from both culinary and health standpoints. And SaltWorks™, Inc., based in the Seattle area, does all–natural very well. The company buys directly from the farmers who produce the salt and imports it without a middleman. Founded in 2002 by owner Mark Zoske, SaltWorks now sells over 10 million pounds of sea salt a year. The company’s Artisan Salt Co. retail brand offers more than 30 varieties of salt and is available in hundreds of high–end retailers across the country.

Salt can headline a menu item, such as in Chinese Salt & Pepper Squid or Whole Snapper Baked in a Salt Crust. We love to sprinkle a little salt in salads before tossing; it’s a natural with hard-boiled eggs; and, heaven knows, we all love our salty snacks. We even enjoy it with our drinks—from a simple Salty Dog to the very popular Margarita.

Brining has become very trendy for flavoring food and keeping meats moist. My recipe for Pacific Rim Style Brine for Salmon for the Grill is an easy way to try out brining. I also included a recipe for a Citrus Herb Salt Rub for Chicken or Fish. This recipe infuses the salt with wonderful flavors to enhance any protein dish that needs a little “oomph”. It is great on roast chicken or used as a finishing salt on roasted scallops or plain grilled fish.

Pacific Rim Style Brine for Salmon for the Grill
Makes about 1 quart of brine

3 tablespoons kosher salt
1/2 cup, packed, light brown sugar
4 cups water
1/2 cup soy sauce
2 tablespoons finely minced fresh garlic
2 tablespoons finely minced fresh ginger

To prepare the brine: Add salt and brown sugar to water and mix until dissolved. Stir in remaining ingredients. Refrigerate unused brine for up to 10 days.
To brine and cook fish: Place salmon in brine, enough to totally cover fish. If needed to keep it submerged, weight down salmon by placing a plate or plastic bag filled with water on top of fish. Marinate fish in brine, refrigerated, for 3 to 4 hours only; DO NOT OVER-BRINE FISH! Remove fish from brine and lightly rinse off with cold water. Throw away used brine immediately!
Refrigerate fish, covered, till ready to cook. Grill the fish in your usual way, but do not salt the fish. Taste after cooking to see if salt is needed—it probably won’t be.
Chef’s Note: This brine is also great for brining chicken breasts, scallops or pork chops.Copyright ©2009 by Kathy Casey Food Studios®

Citrus Herb Salt Rub for Chicken or Fish
Makes about 1/2 cup

1 lemon
1 orange
2 tablespoons fresh rosemary leaves
15 large fresh mint leaves
3/4 cup fleur de sel
1 teaspoon freshly ground pepper

To make the salt rub: With a potato peeler, peel the lemon and orange, removing the colored part of the skin but not the white pith. Cut peel in very fine strips. (Reserve fruit for another use.) In a large, shallow, glass baking pan, mix peel, herbs and salt together and leave uncovered in a warm place in the kitchen. Stir a couple of times a day. Let sit at room temperature until the citrus peels and herbs are thoroughly dried—this should take about 3 to 4 days.

In small batches, grind the dried mixture in a coffee grinder (preferably one that you use only for spices) or with a mortar and pestle. Grind until the herbs and citrus peel are in small pieces and incorporated well in the salt. Then stir in the pepper. Place in a tightly covered jar until needed. This mixture should keep well at room temperature for up to 3 months.

To use salt: I like to use this seasoning on chicken or fish before roasting or grilling. It is also great used as a finishing salt and sprinkled on fresh vegetables, sautéed mushrooms, grilled shrimp, sliced poultry, or meats such as lamb or pork.

If roasting a whole chicken, preheat oven to 375 degrees F. Rinse chicken under cold water and dry inside and out with paper towels. Place in a roasting pan fitted with a roasting rack. Rub outside of chicken completely with 2 teaspoons olive oil and sprinkle with 2 tablespoons of the salt rub.

Roast chicken in preheated oven for 1 to 1 1/4 hours, or until an instant read thermometer reads 160 degrees. Let chicken rest 10 minutes before carving. (It will continue to cook and come up to 165 degrees F while resting.)

I like to sprinkle a little more of the rub on the carved meat as a finishing salt just before serving. Copyright © 2009 by Kathy Casey Food Studios®

Posted by Kathy Casey on November 5th, 2009  |  Comments (4) |  |  Posted in KOMO Radio, other, Recipes, seafood

A Taste of Summer in October

This is Cameo McRoberts filling in for Kathy while she’s shaking up some fun overseas. I’m an Executive Chef here at Kathy Casey Food Studios and I’ve worked with Kathy on a lot of things. What I love the most is sharing ideas with her!  When Kathy asked me to take over this week’s Dishing post, you can imagine I jumped at the chance.  What better opportunity to discuss my favorite subject: Me!! Oh wait, I mean Mexican food!

October normally brings in colder weather and a shift in mentality for heartier meals. With the onset of fall, our cravings turn to slow cooked and braised dishes, a staple in Mexican cuisine. I like to make this Yucatecan style Ceviche to bring about one last taste of a warm Summer before the Winter frost kicks in.

Ceviche is normally fish ‘cooked’ in lime juice, but with this one we cook the seafood first.  It’s great choice for people who don’t enjoy raw or undercooked seafood. I also like to use the 1# seafood medley that is usually available at Trader Joe’s.  It has a mix of shrimp, calamari and scallops that work well in the dish.   I also like to use a Japanese mandolin or julienne for texture appearance.  If you don’t have one, medium dice or julienne so that everything is the same size, but keep the onion pretty thin so it doesn’t overpower.

Now a little about me and my fave Mexican restaurants:
Before joining the D’Lish entourage, I was Sous chef at the highly acclaimed Frontera Grill and Topolobampo, winner of James Beard awards galore. Most recently, Rick Bayless, chef and owner, won Top Chef Masters making him a household name. 
Since my return to Seattle the quest for soul satisfying Mexican fare has left me a little weary.  But Seattle’s taco truck obsession and the honest offerings of a few places in town, eases the homesick pangs in my belly for the truly authentic. 

Taqueria la Fondita II has true carnitas… Pieces of pork butt braised in lard; once the meat is cooked the heat is turned up so the little tender morsels begin to fry.
Senor Moose offers up dishes that I love to see on the menu but don’t always make it, like Mancha Manteles, one of the 7 traditional moles, sweetened with plantains, and usually garnished with grilled pineapple and chorizo.
And dear to my heart, forever underrated, but always busy, is Agua Verde/ Paddle Club.  It’s a pain to get a table. But their dedication to sustainability, their staff (some have been there over 10 years), their delicious food, and not to be forgotten, the view make it one of my favorite Seattle places.
The best place to find Mexican ingredients is La Conosupo Grocery, in Greenwood. They have everything you need, a good selection of cheeses and chilies, and it’s not too intimidating if you don’t speak Spanish. 

With that said, go grab a six pack of Pacifico, some chips and rent ‘The Three Amigos”!  Don’t forget to enjoy the ceviche and reminisce of this past summer… Or plan for the next one!

Yucatecan Ceviche
Serves about 4-8 people

1 lb seafood medley (or 1/3 lb each, shrimp, calamari, or scallops)
1/2 cup red onion, thinly sliced
1 c. jicama, julienne or med dice
1 cucumber, julienne or med dice
2 oranges, peeled and segmented
1/4 c. cilantro
3/4 c. lime juice, fresh squeezed
3/4 c. orange juice, fresh squeezed
1/4 tsp. habanero chili, very finely minced
Salt & sugar approximately a Tablespoon each. 

For the seafood: Bring 3 quarts of water to a rolling boil.  Turn heat OFF and add the seafood medley, stir seafood constantly until the shrimp are cooked all the way through.   Strain off water and set seafood into refrigerator to cool.  Prepare all of the vegetables if orange segments are too big; give them a quick chop to break up.    Combine lime and orange juice with the minced habanero, pour over veggies. Add the cooled seafood refrigerate for 1 hour.  Serve the ceviche with chips, or plantain chips.  Also delicious over salad greens for a high protein dinner salad. © Cameo Appearance 2009

Chefs Note: salt and sugar levels are different depending on sweetness of orange juice and other vegetables.  Ceviche should be tart and well balanced.  Add salt and sugar at the end and add a little at a time to find a balance.

Posted by Kathy Casey on October 21st, 2009  |  Comments Off |  Posted in Restaurants, KOMO Radio, Recent Posts, Recipes, seafood, Tasty Travels

Summer Time Seafood

There are seafood events happening all over the country this month, from right here in Seattle’s Ballard neighborhood, all the way down to the Big Easy.

This weekend I will be a judge in the 5th annual Great American Seafood Cook-Off, held in New Orleans, LA. The cook off features one entrant per state and I’ll be tasting their creations and casting my vote for the talented chef who will take the crown.  Day one will be action packed with all the chefs on stage as well as cooking demonstrations from guest chefs.  For the five finalists, day two holds another set of challenges as mystery ingredients are introduced and cook times are reduced as the chefs prepare a dish that the home cook can easily recreate.  I’ll be sure to keep you posted on the winning chef and recipe!

The following weekend you can head to Ballard and “Get Your Viking On.” Celebrate 35 years of sun, seafood and Scandinavian-ness at the Northwest’s favorite neighborhood summer festival, Ballard Seafood Fest.  It’s a time for salmon to sizzle, fire hoses to spray, beer and wine gardens to sooth, and entertainment to scintillate.  And as always, it’s a moment for Ballardians to pay homage to their culture and history, as well as to celebrate today’s history makers. An event that began in 1974 as a one-day salmon BBQ, has at age 35, grown to encompass nearly all of downtown Ballard. It now hosts scores of quality arts & crafts, a plethora of seafood vendors, a kid’s fun center, both a beer and wine garden, goofy trademark contests such as the lutefisk eating competition, and finally, three entertainment stages featuring the best of the Northwest and beyond. So set aside Saturday & Sunday, July 25 & 26 and come to Ballard to join in the festivities.

And for those that are heading out to summer beach cottages I’ve included my favorite recipe for all your shore booty – crab, mussels, clams and more in Beachfront Seafood Stew. Whether you make this stew for a dinner party or make the base ahead to take along to the beach to enjoy after a day of clamming and mussel-gathering, the dish calls our for a bottle crisp white wine such as a crisp Covey Run Pinot Grigio or if your a red wine drinker, a bottle of Columbia Syrah.

Beachfront Seafood Stew

Makes 4 to 6 servings

Base
1/4 cup olive oil
1 cup chopped white onion
1/2 cup chopped red bell pepper
1 tablespoon minced fresh garlic
1 cup thinly sliced mushrooms (about 5 ounces)
1 cup thinly sliced fennel bulb (about 1 small bulb)
1 1/2 teaspoons finely grated orange zest
1/2 cup dry white wine
2 cups clam juice
3 cups chopped ripe tomatoes or diced canned plum tomatoes with juice
Pinch of saffron threads (optional)
1 teaspoon salt
Dash of Tabasco sauce
1/2 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
Fresh-cracked black pepper
1 tablespoon minced fresh basil

Seafood
1/4 cup olive oil
12 ounces littleneck clams in the shell
8 ounces mussels, scrubbed and debearded
8 large shrimp, peeled and deveined
4 ounces sea scallops, halved
8 ounces boneless, skinless firm-fleshed fish, such as salmon, cod, or halibut, cut into 2-inch pieces
4 large or 6 small cooked red potatoes, quartered or halved, depending on size
1/4 cup Pernod liqueur (optional)

Fresh rosemary sprigs for garnishing

To prepare the base, heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, garlic, mushrooms, fennel, and orange zest. Cook, stirring often, for 4 to 5 minutes, or until tender.

Add the wine, clam juice, tomatoes, saffron, salt, Tabasco, rosemary, thyme, and pepper to taste. Turn the heat to high and bring the mixture to a low boil, then reduce the heat to low and simmer for 6 to 8 minutes. Remove from the heat, stir in the basil, and adjust the seasoning if necessary. If not using immediately, cool and refrigerate until needed. Reheat before proceeding.

To finish the stew, heat the oil in a large pot or Dutch oven over medium-high heat. Add the seafood. Lightly sauté for 30 seconds, turning the fish and scallop pieces as necessary. Add the potatoes and Pernod and cook 30 seconds more, then add the hot stew base.

Cover the pot and cook until the clams and mussels just open. (Take care not to overcook the seafood.) Immediately remove from the heat. Discard any clams or mussels that have not opened. Divide the fish and shellfish among individual large bowls, then ladle in the broth and vegetables. Serve immediately, garnished with rosemary sprigs.

Chef’s Note: Serve this with thick slices of crusty French bread for soaking up the juices.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

Posted by Kathy on July 16th, 2009  |  Comments Off |  Posted in Foodie News, KOMO Radio, Recent Posts, Recipes, seafood, Tasty Travels
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