Two servings

When I was a kid, my family used to cook bakala. It is a dry salted codfish that has to be soaked in water for three days before it is cooked. I remember that the house smelled like fish for two days after it was cooked. My clothes probably smelled the same. (It was worth it!)

I understand that nobody has time to stand in the kitchen and cook all day. I also realize that people don’t want their kitchens to smell like fish for two days after making fish stock. So, I came up with a recipe that is fairly simple to make. You don’t have to worry about simmering fish heads and bones for the stock, although it makes an incredible stew. You also can make this for a couple people in no time. It is very flavorful and versatile. You can spice it up using a little hot pepper, or you can change the seafood in the recipe using types of seafood that you prefer or that you can find fresh in your local market.

Ingredients
2 tablespoons butter
2 tablespoons olive oil
1/4 cup small-diced fennel
1/4 cup small-diced celery
1/4 cup small-diced bell pepper (you pick the color)
1/4 cup small-diced carrots
1/2 cup small-diced red onion
2 medium red potatoes, each cut into eight wedges
3 strands saffron
3 tablespoons freshly squeezed lemon juice
3/4 cup Chardonnay, divided (your favorite)
12 ounces clam juice
1 tablespoon rice wine vinegar
4 black mussels
4 littleneck clams
2 sea scallops
4 16-20, tail-on shrimp
4 ounces New Archangel smoked salmon
5 assorted cherry tomatoes
1/4 cup thinly sliced scallions
To taste, salt
To taste, white pepper

Procedure
Sauté the first nine ingredients over medium heat in a thick-bottom pot until the onions are translucent.
Add the lemon juice, 1/2 cup Chardonnay, clam juice, and vinegar; cover and cook on medium until potatoes are tender.

While the above is cooking, do the following:
Season the scallops and shrimp with salt and white pepper and broil until done. Cut the scallops in half; reserve the shrimp and scallops with any liquid left in the pan.

Put the mussels, clams, and 1/4 cup Chardonnay in a pot over medium heat and cook until the shells open. As the mussels and clams open, remove them because they are done. Reserve the mussels, clams, and any liquid left in the pan.

When the potatoes are tender, turn off the heat and add all of the remaining ingredients to the pot, including the cooked fish. Stir lightly and cover for five minutes.

Season with salt and white pepper.

Note: There are many kinds of smoked salmon. I decided to use New Archangel smoked salmon because it is pretty amazing. It holds up well while cooking and adds a great flavor and texture to the stew. You may not find it in your local market, but you can find it at www.newarchangelseafood.com.

Enjoy!