Seafood › Irish Seafood Stew

Irish Seafood Stew

This is an amazing stew, loaded with fresh seafood, herbs, wine and shrimp stock. You'll be surprised to see how quickly it all comes together. Basically when the shellfish all pop open, you're done. The simple method of steaming keeps everything fragrant and moist. Red potatoes and green beans add a perfect texture contrast to the tender fish and mollusks. Simple, quick, but oh, so delicious.

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About Mauro Djalma

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About Irish Seafood Stew

This is an amazing stew, loaded with fresh seafood, herbs, wine and shrimp stock. You'll be surprised to see how quickly it all comes together. Basically when the shellfish all pop open, you're done. The simple method of steaming keeps everything fragrant and moist. Red potatoes and green beans add a perfect texture contrast to the tender fish and mollusks. Simple, quick, but oh, so delicious.

About Mauro Djalma

Mauro Djalma left Brazil in 1996.  He can be found far from his roots in the Inman Square neighborhood of  Cambridge, MA, cooking at an Irish pub, The Druid.  He states his favorite job is to cook and that's being modest.  He creates the most incredible meals, from a standout shepherd's pie to an aromatic and delicious Irish seafood stew. Everything he cooks is done from scratch, working with only the freshest ingredients, and aboslutely no frozen food. So how do Mauro's Brazilian roots fit with an Irish pub? Perfectly!

Recipe

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Ingredients

Serves 2
For the Seafood Stew
  • ½ tbsp butter
  • 1 tsp garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 slice lemon
  • 1 tbsp parsley, chopped
  • ½ cup white wine
  • 10 mussels
  • ½ cup sliced calamari
  • 2 large scallops
  • 4 littleneck clams
  • 3 jumbo shrimp
  • 4 oz cod fillet
  • 1 cup shrimp stock [recipe below]
  • 1 tbsp chopped scallions
  • 1 carrot, cut into 4 pieces & boiled until tender
  • 1 red potato, cut into 4 pieces & boiled until tender
  • handful of green beans, sauteed in olive oil or butter (should still have snap to them)
  • salt
  • pepper
  • fresh thyme to taste, chopped

For Shrimp Stock

  • 2 cups shrimp shells
  • 1 onion, rough chopped
  • 1 stalk of celery, rough chopped
  • 1 carrot, rough chopped
  • 1 tsp salt
  • pinch of pepper
  • enough water to cover all ingredients

How-to

For Shrimp Stock
  1. Put all ingredients in a pot, bring to a boil and simmer for 1 hour
  2. Strain and discard everything but the strained liquid
For Seafood Stew
  1. Put butter, olive oil, garlic, littlenecks and lemon slice in a sauté pan and sauté on medium heat for about 3 minutes (brown but don't burn the garlic)
  2. Add ½ cup white wine. Cover the pan and cook for 1 minutes
  3. Add shrimp stock, cooked vegetables, thyme,  salt & pepper and cook for 3-5 minutes
  4. Add in all the remaining seafood, cover and cook for 7 minutes
  5. Remove lemon, garnish with chopped scallions and parsley, and serve

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Comments (1)

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  1. mariyum:

    ohmygosh this guy can cook! YUM!! if i ever needed surgery I would want him to be my doctor! fabulous! don't think I could ever do this recipe myself, as he did with the masterful precision, but then I don't drill on my own teeth, fix my own car, or do my own surgery! Kudos to this extraordinary chef! this is why good cooks like myself still go out to eat--ok request, seafood caldo and cerviche recipes--thx (Mar 18, 2010 2:17:19 AM)