Smoky shrimp and halibut stew from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • Breadcrumbs on January 02, 2012

    p. 59 - This dish was inspired by some unusual looking new-to-me shrimp I picked up at a local Italian grocer who imports fresh fish and seafood from the Adriatic. The recipe calls for 1 pound of shrimp so I used 1/2 lb of Canocchie and a 1/2 lb of black tiger shrimp. I decided to pre-cook and shell the Canocchie prior to adding them to the stew as they were very spiky and I felt they might be unwieldy and difficult to eat otherwise. The dish comes together quickly by sauteing bacon then onion, fennel and potato. Wine, broth and clam juice is added along w tomatoes in their juice, fennel fronds and thyme. One the potatoes are tender, the shrimp and halibut are added and cooked through. We bumped up the fennel flavour by sprinkling some fennel pollen on the finished dish. Light and flavourful, this was a nice weeknight dinner that I’d make again sans Canocchie that is since I didn’t feel that the flavour they delivered was worth the amount of effort it took to prepare them.

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