New England Style Seafood Stew

Ingredients

This New England adaptation of the French Marmite Dieppoise replaces the traditional French ingredients like saffron and white wine with regional New England flavors. The dish incorporates local seafood such as cod, lobster, and clams, and the broth is seasoned with herbs commonly used in New England cuisine. The result is a heartier and more robust stew that reflects the flavors and ingredients of the New England region. We alse have the original recipe for Marmite dieppoise, so you can check it out.

• 1 lb (450g) cod fillets, cut into chunks 1 lb (450g) cod fillets, cut into chunks
• 1 lb (450g) lobster meat, cooked and chopped 1 lb (450g) lobster meat, cooked and chopped
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) sea scallops 1 lb (450g) sea scallops
• 1 lb (450g) clams, scrubbed 1 lb (450g) clams, scrubbed
• 4 slices bacon, chopped 4 slices bacon, chopped
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 cups (470ml) fish or seafood stock 2 cups (470ml) fish or seafood stock
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. 2.
   Add the diced onion to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
3. 3.
   In a separate small saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 2-3 minutes until lightly golden.
4. 4.
   Gradually whisk in the fish or seafood stock, followed by the whole milk and heavy cream. Continue whisking until the mixture thickens.
5. 5.
   Add the bay leaf, dried thyme, and paprika to the pot. Season with salt and pepper to taste.
6. 6.
   Gently add the cod, lobster, shrimp, scallops, and clams to the pot. Cover and simmer for about 10-15 minutes, or until the seafood is cooked through and the clams have opened.
7. 7.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
8. 8.
   Serve the seafood stew hot, garnished with the crispy bacon and chopped fresh parsley. Accompany with crusty bread for dipping.

Treat your ingredients with care...

• Clams — Make sure to discard any clams that do not open after cooking.
• Lobster — If using whole lobsters, remove the meat from the shells and chop into bite-sized pieces.
• Sea scallops — Pat them dry before adding to the stew to ensure a nice sear.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
• Use fresh, high-quality seafood for the best flavor.
• Adjust the thickness of the stew by adding more or less flour to the roux.
• Serve the stew with a squeeze of fresh lemon juice for a burst of acidity.
• Feel free to add other seafood such as mussels or crab meat for variety.

Serving advice

Serve the New England Style Seafood Stew in individual bowls, garnished with crispy bacon and chopped fresh parsley. Accompany it with warm crusty bread for dipping into the flavorful broth.

Presentation advice

To enhance the presentation, place a whole cooked lobster claw on top of each bowl of stew. Sprinkle some additional chopped fresh parsley over the stew for a pop of color.