Inuit-style Seafood Feast

Ingredients

Inuit cuisine differs significantly from American cuisine, particularly in terms of ingredients and cooking techniques. While the original Clam Bake is typically prepared with corn, potatoes, and sausage, the Inuit-style seafood feast focuses solely on seafood as the main component. Additionally, the Inuit cuisine incorporates traditional ingredients like wild berries and seaweed, which add unique flavors and textures to the dish. The cooking techniques used in this recipe are also adapted from Inuit traditions, such as steaming and boiling the seafood in a broth infused with local herbs and spices. We alse have the original recipe for Clam Bake, so you can check it out.

• 2 pounds (900g) clams 2 pounds (900g) clams
• 2 pounds (900g) mussels 2 pounds (900g) mussels
• 1 pound (450g) white fish fillets, such as Arctic char or halibut 1 pound (450g) white fish fillets, such as Arctic char or halibut
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 4 cups (950ml) fish or seafood broth 4 cups (950ml) fish or seafood broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried dill 1 teaspoon (5g) dried dill
• Salt and pepper to taste Salt and pepper to taste
• Fresh wild berries and seaweed for garnish Fresh wild berries and seaweed for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the fish or seafood broth, water, dried thyme, and dried dill to the pot. Bring the mixture to a boil.
3. 3.
   Add the clams and mussels to the pot, cover, and steam for about 5 minutes or until the shells open. Discard any unopened shells.
4. 4.
   Gently place the fish fillets and shrimp into the pot, ensuring they are submerged in the broth. Cook for an additional 5 minutes or until the fish is opaque and the shrimp are pink and cooked through.
5. 5.
   Season the broth with salt and pepper to taste.
6. 6.
   Ladle the seafood and broth into serving bowls. Garnish with fresh wild berries and seaweed.
7. 7.
   Serve hot and enjoy the flavors of the Arctic!

Treat your ingredients with care...

• Clams and mussels — Make sure to discard any shells that do not open during cooking, as they may be unsafe to consume.
• Fish fillets — Choose white fish fillets that are firm and have a mild flavor, such as Arctic char or halibut, to complement the other seafood flavors.
• Shrimp — Opt for fresh or frozen shrimp that have been peeled and deveined for convenience and ease of cooking.
• Wild berries — If fresh wild berries are not available, you can use frozen wild berries or substitute with other local berries.
• Seaweed — Look for edible seaweed varieties like dulse or kelp, which can be found in specialty stores or online.

Tips & Tricks

• To enhance the flavor of the broth, you can add a splash of white wine or a squeeze of lemon juice.
• Serve the seafood feast with freshly baked bread or traditional Inuit bannock for a satisfying meal.
• Experiment with different herbs and spices to customize the flavor profile of the dish according to your preferences.
• If you prefer a spicier version, add a pinch of chili flakes or a dash of hot sauce to the broth.
• Don't forget to provide extra bowls for the discarded shells.

Serving advice

Serve the Inuit-style seafood feast in individual bowls, allowing each person to savor the flavors of the sea. Accompany the dish with freshly baked bread or bannock to soak up the delicious broth.

Presentation advice

Present the seafood feast in rustic earthenware bowls, garnished with vibrant wild berries and delicate seaweed. The colorful shells of the clams and mussels will add visual appeal to the dish, showcasing the abundance of the Arctic.