Feast of the Seven Fishes Stew | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large pot over medium heat. Cook the shallots and garlic until fragrant.
2. Add the white wine and let it reduce slightly. Stir in the chopped tomatoes, cherry tomatoes and half the chopped basil.
3. Season with salt and pepper. Bring to a boil, then reduce to a simmer.
4. Once gently simmering, add the grouper, mahi-mahi, salmon and scallops and cook for 5 minutes. Add the shrimp and simmer until opaque.
5. Stir in the cooked pasta until evenly mixed.
6. In a separate covered pot, heat olive oil over medium heat. Sauté the shallots for a couple of minutes, then add the garlic and cook until fragrant.
7. Pour in the white wine, bring to a simmer, then add the clams and thyme and cover.
8. When most clams have opened, add the mussels and keep the lid on as much as possible. Remove clams and mussels as they open, discard any that stay closed, and set the rest aside.
9. Add the cooked clams and mussels to the stew and warm through.
10. Serve in bowls with garlic crostini, drizzling each bowl with basil oil and garnishing with fresh basil leaves.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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