Seafood Stew with Sausage, Tomatoes, Herbs and Wine

Total Time:
1 hr 5 min
45 min
20 min

4 servings

  • 8 ounces chorizo sausage, removed from casings and chopped
  • 4 ounces smoked bacon, diced
  • 1 1/2 cup chopped yellow onions
  • 2 tablespoons garlic
  • 1 teaspoon salt
  • 1 teaspoon Essence, recipe follows
  • Pinch cayenne
  • 2 cups chopped, seeded tomatoes
  • 1 bay leaf
  • 1/2 cup dry red wine
  • 1 cup fish stock or clam juice
  • 1 1/2 pounds cockles, well rinsed under cold running water
  • 1/2 pound bay scallops
  • 1 pound squid, cleaned, bodies cut into 1/4-inch rings
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup mixed chopped herbs, including parsley, cilantro, oregano
  • Roasted Potatoes, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Roasted Potatoes:
  • 1 1/2 pounds (about 3) baking potatoes, scrubbed and sliced into 1/4-inch thick rounds
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 2 tablespoons thyme leaves
  • In a large skillet over medium-high heat, cook the sausage and bacon until beginning to brown and the fat is rendered, about 4 minutes. Remove from the pan with a slotted spoon and drain on paper towels.

  • Add the onions to the pan and saute until soft, about 4 minutes. Add the garlic, salt, Essence and cayenne, and saute for 30 seconds. Add the tomatoes, bay leaf, and red wine and cook until slightly reduced.

  • Add the fish stock and bring to a boil. Add the sausage, and bacon back to the pan, stir well and return to a simmer. Add the cockles, scallops, and squid, reduce heat to a simmer, cover, and cook, shaking the pot occasionally, until the clams open, about 4 minutes. Finish with the extra-virgin olive oil and herbs.

  • Remove from the heat and serve over Roasted Potatoes.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Roasted Potatoes:
  • Preheat the oven to 400 degrees F.

  • In a large bowl, toss together the potatoes, olive oil, salt and thyme. Spread onto a baking sheet in 1 layer. Roast until golden brown and tender, about 45 minutes, shaking the pan every 1 15 minutes or so.

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