Feast of the Seven Fishes
Makes about 12 servings
Ingredients
- 1 pound red snapper fillets, skin removed, cut into bite-size pieces
- 10 ounces cod loins, thawed, cut into bite-size pieces
- 1 tablespoon plus ½ teaspoon kosher salt, divided
- 2 teaspoons ground black pepper, divided
- ½ cup unsalted butter
- 2 cups chopped yellow onion
- 2 cups chopped yellow bell pepper
- 1 cup chopped celery
- ½ to 1 teaspoon ground red pepper
- 4 cloves garlic, minced
- ½ cup white wine
- 2 (14.5-ounce) cans diced fire-roasted tomatoes
- 48 ounces seafood stock
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 4 dried bay leaves
- 1 pound large fresh shrimp, peeled and deveined (tails left on)
- 12 oysters, shucked
- 8 ounces frozen Patagonian scallops, thawed
- 8 ounces crab claw meat
- 8 ounces frozen fully cooked and peeled langostino lobster tails, thawed
- Toasted sliced French bread, for serving
- Garnish: lemon wedges, fresh thyme
Instructions
- In a medium bowl, add fish, 1 teaspoon salt, and ½ teaspoon black pepper, tossing until well coated.
- In a large Dutch oven, melt butter over medium-high heat. Add onion, bell pepper, celery, red pepper, remaining 2½ teaspoons salt, and remaining 1½ teaspoons black pepper. Cook, stirring occasionally, until tender, about 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine, scraping bits from bottom of pot. Let liquid reduce slightly, about 3 minutes. Add tomatoes, stock, parsley, thyme, and bay leaves, stirring until well combined; bring to a boil over high heat. Reduce heat to medium-low; add fish, cover, and simmer for45 minutes. Do not stir.
- Stir in shrimp and oysters, submerging fully. Simmer until shrimp are pink and firm and oysters are plump, about 2 minutes. Stir in scallops, crabmeat, and lobster tails. Cook until scallops are firm and no longer opaque, 2 to 3 minutes. Serve warm with bread. Garnish with lemon and thyme, if desired.