Chef Christine Keff ~ Flying Fish Restaurant in Seattle, WA
Seafood Stifado
Serves: 4 main courses
INGREDIENTS:
½ cup Olive Oil
3 Bay Leaves
3 Cloves
2 cloves Garlic
1 pound Pearl Onions, peeled
1/2 cup Red Wine
1lb Tomatoes, peeled and pureed
10 Mussels
10 Manila Clams (or other small clam)
6oz. Halibut
1 1 pound live Lobster
1T chopped Parsley
4T chopped Fennel Fronds
2T White Wine Vinegar
Salt and Black Pepper to taste
METHOD:
Heat the olive oil in a large, shallow pan (sauteuse) and add the bay leaf and cloves. Heat just until you can smell the cloves, then add the onions. Cook slowly on medium heat until the onions have softened and browned slightly, about 20 minutes. Add the tomato puree and the red wine. Simmer until the tomato has thickened, about 20 minutes. Cut the halibut into 4 small pieces. Lay the fish and shell fish on top of the sauce and cover. Simmer gently until the fish has cooked and the mussels and clams have opened. Remove the seafood to a plate and add the herbs and vinegar to the sauce. Season with salt and pepper. To serve, put some sauce in the bottom of a large bowl. Lay the seafood on top.
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