Potluck Fisherman's Stew
This is fun for a large group on a cold
everyone brings a fish or shellfish to
add to your simmering pot.
6 med. size leeks, well rinsed & sliced (white part only)
2 lg. onions, chopped
2 lg. cloves garlic, minced or pressed
2 lg. cans (1 lb. 12 oz. each) tomatoes, cut in chunks
6 1/2 c. (1.5 l.) dry white wine
1 qt. clam juice
1 qt. reg. strength chicken broth
3 bay leaves
1 tbsp. fresh thyme leaves or 1 tsp. of the dry herb
1/2 tsp. grated orange peel
1 tsp. fennel seed, crushed
1/4 tsp. cayenne pepper
10 lb. assorted fish & shellfish*
Parsley or other fresh herbs
*Example of fish and shellfish:
2 pound lobster;
2 pounds oysters, clams, or mussels;
1 to 2 pounds shrimp;
2 to 3 pounds fish fillets, crab, etc.
In a 12 to 14 quart kettle, pour in olive oil. Add leeks
(reserving a few slices to garnish the stew), onions and garlic.
Cook, stirring, until onions are soft. Add tomatoes and their liquid,
juice, chicken broth, bay leaves, thyme leaves, orange peel, fennel
seed and cayenne.
Bring to a boil. Add fish cut into pieces to the pot. Cover and
simmer gently for 5 minutes.
Then add any crab, clams or mussels. Cover and simmer again 5 minutes.
Add shrimp and cook for 5 minutes. Put in scallops; simmer for
and last add precooked shrimp, simmer for 2 minutes. It's ready
Put toast rounds with garlic mayonnaise in soup bowls and ladle
and broth over all. Serves 10.
You can multiply this recipe up to 5 times, to serve as many as
For large groups, cook the stew in a 50 quart kettle, or cook the
mixture in one 12-14 quart kettle and then
divide it equally among additional kettles before adding the remaining
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