FIG CHARLESTON RECIPES

Steps:

• Prepare the Aïoli: Combine egg yolks, vinegar, salt, and lemon juice in a medium bowl, and whisk vigorously until pale yellow and foamy. Slowly drizzle in olive oil, whisking constantly until thick and emulsified. Scrape down sides of bowl with a spatula. Using a Microplane grater, finely grate 1 garlic clove into Aïoli. Taste; add more garlic and salt, if desired. Cover; chill until ready to use.
• Prepare the Stew: Heat olive oil in a large heavy-duty pot or Dutch oven over medium. Add red onion, fennel, celery, leeks, shallots, garlic, and bay leaves. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables are softened but do not take on any color, 5 to 8 minutes. Stir in tomato paste, and cook, stirring often, until mixture darkens slightly, about 2 minutes. Add shrimp shells and fish bones; cook, stirring often, 5 minutes. Add wine and liqueur (if using), and bring to a boil over medium. Once it reaches a boil, add 6 cups water, saffron (if using), and orange peel. Return to a boil; reduce heat to low, and simmer 45 minutes. Strain through a fine mesh sieve into a bowl; discard solids. (At this point, the broth can be frozen. I highly recommend making this ahead. Feel free to double the batch and freeze it, as this is the majority of the work in the recipe.)
• Bring broth to a simmer in a 6-quart pot over medium. Add carrots, cabbage, salt, and little neck clams; simmer, covered, until clams start to open (some might not be completely open yet) and vegetables are tender, 8 to 10 minutes. Add fish, mussels, and shrimp. Cover; simmer gently over medium until just cooked through, 5 to 7 minutes. Using a slotted spoon, divide seafood and vegetables evenly among serving bowls. Remove pot from heat, and whisk in butter, cayenne pepper, and lemon juice. Season with additional salt as needed.
• Ladle broth over seafood and vegetables in bowls. Garnish with parsley and a few drizzles of olive oil. Serve with warm rice, toasted bread, and Aïoli.

Steps:

• Prepare the Aïoli: Combine egg yolks, vinegar, salt, and lemon juice in a medium bowl, and whisk vigorously until pale yellow and foamy. Slowly drizzle in olive oil, whisking constantly until thick and emulsified. Scrape down sides of bowl with a spatula. Using a Microplane grater, finely grate 1 garlic clove into Aïoli. Taste; add more garlic and salt, if desired. Cover; chill until ready to use.
• Prepare the Stew: Heat olive oil in a large heavy-duty pot or Dutch oven over medium. Add red onion, fennel, celery, leeks, shallots, garlic, and bay leaves. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables are softened but do not take on any color, 5 to 8 minutes. Stir in tomato paste, and cook, stirring often, until mixture darkens slightly, about 2 minutes. Add shrimp shells and fish bones; cook, stirring often, 5 minutes. Add wine and liqueur (if using), and bring to a boil over medium. Once it reaches a boil, add 6 cups water, saffron (if using), and orange peel. Return to a boil; reduce heat to low, and simmer 45 minutes. Strain through a fine mesh sieve into a bowl; discard solids. (At this point, the broth can be frozen. I highly recommend making this ahead. Feel free to double the batch and freeze it, as this is the majority of the work in the recipe.)
• Bring broth to a simmer in a 6-quart pot over medium. Add carrots, cabbage, salt, and little neck clams; simmer, covered, until clams start to open (some might not be completely open yet) and vegetables are tender, 8 to 10 minutes. Add fish, mussels, and shrimp. Cover; simmer gently over medium until just cooked through, 5 to 7 minutes. Using a slotted spoon, divide seafood and vegetables evenly among serving bowls. Remove pot from heat, and whisk in butter, cayenne pepper, and lemon juice. Season with additional salt as needed.
• Ladle broth over seafood and vegetables in bowls. Garnish with parsley and a few drizzles of olive oil. Serve with warm rice, toasted bread, and Aïoli.