MID ATLANTIC RECIPES RECIPES

Name: Mid-Atlantic Seafood Stew
Prep time: 35 min
Total time: 45 min
Yield: Serves 4 to 6
Ingredients: 1 can (14.5 ounces) whole peeled tomatoes in juice; 1 roasted red pepper (from a 12-ounce jar); 2 tablespoons extra-virgin olive oil; 3 tablespoons unsalted butter; 8 ounces king-oyster mushrooms (3 to 6, depending on size), cut into 3/4-inch-thick "scallops"; Kosher salt and freshly ground pepper; 1 small onion, chopped (1 cup); 2 celery stalks, cut into 3/4-inch pieces (1 cup); 3 cloves garlic, thinly sliced (1 packed tablespoon); 2 teaspoons fresh thyme leaves; 1 1/2 teaspoons Old Bay seasoning; 1/2 cup dry vermouth; 1 can (15 ounces) seafood or fish broth, such as Bar Harbor; or 2 bottles (each 8 ounces) clam juice; 5 ounces beech mushrooms, removed from foot; 12 ounces skinless cod or halibut fillet, cut into 1 1/4-inch pieces; 12 ounces medium shrimp (about 25), peeled and deveined; 8 ounces jumbo lump crabmeat (optional); Crostini or biscuits, for serving

MID-ATLANTIC SEAFOOD STEW | MARTHA STEWART

Mid-Atlantic Seafood Stew | Martha Stewart image

You'll want to dive right in to our fish stew. It's an ode to the traditional Italian-American dish cioppino, which originated in San Francisco. It offers Chesapeake flair (via Old Bay seasoning) and a succulent sleight of hand: king-oyster mushrooms are sliced into thick rounds to play the part of scallops. They are then seared in butter till golden brown and braised with fish and shrimp.

Provided by Greg Lofts

Categories Soup Recipes

Total Time 45 minutes

Prep Time 35 minutes

Yield Serves 4 to 6

Number Of Ingredients 18

Ingredients

1 can (14.5 ounces) whole peeled tomatoes in juice
1 roasted red pepper (from a 12-ounce jar)
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
8 ounces king-oyster mushrooms (3 to 6, depending on size), cut into 3/4-inch-thick "scallops"
Kosher salt and freshly ground pepper
1 small onion, chopped (1 cup)
2 celery stalks, cut into 3/4-inch pieces (1 cup)
3 cloves garlic, thinly sliced (1 packed tablespoon)
2 teaspoons fresh thyme leaves
1 1/2 teaspoons Old Bay seasoning
1/2 cup dry vermouth
1 can (15 ounces) seafood or fish broth, such as Bar Harbor; or 2 bottles (each 8 ounces) clam juice
5 ounces beech mushrooms, removed from foot
12 ounces skinless cod or halibut fillet, cut into 1 1/4-inch pieces
12 ounces medium shrimp (about 25), peeled and deveined
8 ounces jumbo lump crabmeat (optional)
Crostini or biscuits, for serving

Steps:

Combine tomatoes and red pepper in a blender; purée until smooth. Heat a large straight-sided skillet or braiser pan over medium-high. Add 1 tablespoon oil and 2 tablespoons butter.
When butter melts and foam subsides, add king-oyster mushrooms in a single layer. Season generously with salt and pepper and cook, flipping once, until golden brown on both cut sides, 6 to 8 minutes. Transfer to a plate.
Heat remaining 1 tablespoon each oil and butter in skillet over medium. Add onion and celery; cook, stirring occasionally, until tender and golden in places, about 5 minutes. Add garlic, thyme, and 1 teaspoon Old Bay and cook until fragrant, about 1 minute. Add vermouth; cook until mostly evaporated, about 2 minutes.
Return king-oyster mushrooms to skillet with tomato mixture, broth, and beech mushrooms. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.
Meanwhile, season fish and shrimp with remaining 1/2 teaspoon Old Bay, salt, and pepper; nestle into skillet. Simmer, gently stirring a few times, until just cooked through, about 5 minutes. Nestle crabmeat into skillet and cook until warmed through, about 30 seconds. Serve with crostini or biscuits.

MID-ATLANTIC SEAFOOD STEW | MARTHA STEWART

Mid-Atlantic Seafood Stew | Martha Stewart image

You'll want to dive right in to our fish stew. It's an ode to the traditional Italian-American dish cioppino, which originated in San Francisco. It offers Chesapeake flair (via Old Bay seasoning) and a succulent sleight of hand: king-oyster mushrooms are sliced into thick rounds to play the part of scallops. They are then seared in butter till golden brown and braised with fish and shrimp.

Provided by Greg Lofts

Categories Soup Recipes

Total Time 45 minutes

Prep Time 35 minutes

Yield Serves 4 to 6

Number Of Ingredients 18

Ingredients

1 can (14.5 ounces) whole peeled tomatoes in juice
1 roasted red pepper (from a 12-ounce jar)
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
8 ounces king-oyster mushrooms (3 to 6, depending on size), cut into 3/4-inch-thick "scallops"
Kosher salt and freshly ground pepper
1 small onion, chopped (1 cup)
2 celery stalks, cut into 3/4-inch pieces (1 cup)
3 cloves garlic, thinly sliced (1 packed tablespoon)
2 teaspoons fresh thyme leaves
1 1/2 teaspoons Old Bay seasoning
1/2 cup dry vermouth
1 can (15 ounces) seafood or fish broth, such as Bar Harbor; or 2 bottles (each 8 ounces) clam juice
5 ounces beech mushrooms, removed from foot
12 ounces skinless cod or halibut fillet, cut into 1 1/4-inch pieces
12 ounces medium shrimp (about 25), peeled and deveined
8 ounces jumbo lump crabmeat (optional)
Crostini or biscuits, for serving

Steps:

Combine tomatoes and red pepper in a blender; purée until smooth. Heat a large straight-sided skillet or braiser pan over medium-high. Add 1 tablespoon oil and 2 tablespoons butter.
When butter melts and foam subsides, add king-oyster mushrooms in a single layer. Season generously with salt and pepper and cook, flipping once, until golden brown on both cut sides, 6 to 8 minutes. Transfer to a plate.
Heat remaining 1 tablespoon each oil and butter in skillet over medium. Add onion and celery; cook, stirring occasionally, until tender and golden in places, about 5 minutes. Add garlic, thyme, and 1 teaspoon Old Bay and cook until fragrant, about 1 minute. Add vermouth; cook until mostly evaporated, about 2 minutes.
Return king-oyster mushrooms to skillet with tomato mixture, broth, and beech mushrooms. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.
Meanwhile, season fish and shrimp with remaining 1/2 teaspoon Old Bay, salt, and pepper; nestle into skillet. Simmer, gently stirring a few times, until just cooked through, about 5 minutes. Nestle crabmeat into skillet and cook until warmed through, about 30 seconds. Serve with crostini or biscuits.

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