Steaming Seafood Stew

After a slushy walk home, all irritability is dissolved with a steaming, soothing bowl of Fisherman’s Stew. We’ve sampled different variations of the dish at a dockside taverna in the Mediterranean, up at Halibut Point Restaurant in Gloucester, and more frequently at Theo’s Cozy Corner, the tiny spot around the corner from our apartment in the North End. We love the dish for its versatility-a tangy tomato base made with the catch of the day. Our version incorporates three of our favorite kinds of seafood.

Steaming Seafood Stew

2 tablespoons EVOO
1 chopped yellow onion
1 c chopped leeks
2 chopped garlic cloves
1/2 t red pepper flakes
1/4 c chopped fresh flat leaf parsley, plus 1 T for garnish
1 t dried oregano
1 14 oz can diced tomatoes
3/4 c dry white wine
4 c chicken broth
2 lbs mixed fresh seafood (we used scallops, cod, shrimp)
Salt and pepper throughout

Heat the EVOO in a heavy pot over medium heat. Add the onions and leeks and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, red pepper flakes, oregano, parsley and tomatoes and saute for 2 minutes. Add the wine and cook until the majority of the liquid evaporates, about 3 minutes. Add the broth, bring to a boil and reduce the heat to a simmer After 10 minutes, add the cod and scallops. Cook for 5 minutes, and then add the shrimp. Cook for another 5 or so minutes until the fish is opaque and shrimp is pink. Season with salt and pepper to taste and garnish with reserved fresh parsley. Serves 4.

Ladle into big bowls with big hunks of buttered sourdough bread.