Oakland House Seaside Resort

Brooksville, Maine

Specialty Recipe

Maine Seafood Stew

Ingredients:

2-1/2 pounds cod filet cut into 1-inch chunks

1 pound Maine shrimp, peeled and deveined

One 2-pound lobster, cut through the shell in pieces

16 medium scallops

2 pounds mussels, scrubbed and debearded

24 littleneck clams

1/2 cup olive oil

1 large onion cut into 1/4-inch dice

4 medium cloves garlic -- smashed, peeled, and coarsely chopped

1/2 pound shiitake mushrooms, stemmed and thinly sliced

1 medium bunch flat-leaf parsley

1/3 cup tomato paste

6 medium tomatoes -- peeled, seeded, and diced

1 teaspoon fresh thyme

1 pinch saffron threads

3 cups dry red wine

1 pound white fish bones

In a small saucepan, cover the fish bones with water. Bring to a boil. Lower the heat and simmer for about 30 minutes. Strain the liquid and reserve one cup and add the saffron threads to steep.

In a large pot, place the olive oil, onion, garlic, mushrooms, and half of the parsley and thyme. Sauté the ingredients over medium heat about 10 minutes until the onions become translucent. Be careful not to burn the garlic. Raise the heat slightly and stir in the tomato paste; cook for about 1 minute. Add the tomatoes and continue cooking for about 3 minutes.

Add 2 cups of the dry red wine. Bring to a boil. Add the clams and cook until they begin to open, about 5 minutes. Add the cod, shrimp, scallops, mussels, and lobster. Cook for 4 more minutes or until seafood is cooked through.

Transfer seafood to a platter and stir in the remaining red wine, reserved fish stock, and salt and pepper to taste. Add remaining parsley and thyme and heat through. Divide seafood evenly among the bowls and top with broth. Garnish with lemon wedge.

Makes: 8 main course servings

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