Sea to Shining Sea Stew - Pacific NW Oysters, Gulf Shrimp, Atlantic Cod

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My Recipe:



4 tbs butter

1 tbs flour



1 large red onion diced

1 medium fennel bulb diced

1/2 red bell pepper diced



5 cloves garlic minced

2 tbsp red pepper flakes

1 tsp fresh thyme leaves

1/2 tsp celery seed

1 tsp sea salt

2 tsp ground black pepper



1 c. sherry

1 quart seafood stock

8 oz crushed tomatoes

1 c. heavy cream



1 pound shrimp peeled and deveined

1 pint oysters with liquid

1 cod filet, about 16 oz cut into bite-sized chunks

1 tbsp fresh parsley chopped



Melt the butter in a stockpot and stir in flour and cook over medium heat for about four minutes. Add onion, fennel and bell pepper and cook for 7-8 minutes until soft and translucent. Add garlic, pepper flakes, and herbs and spices. Cook another 2 minutes deglazing the pot as necessary with some of the sherry. Add the stock and bring to a boil. Add the tomatoes and continue to cook at a low boil for 10 minutes. Add cream and return to a boil. Add seafood and remaining sherry and cook for another ten minutes. Sprinkle in fresh parsley. Serve hot.

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