HARVEY CEDARS FISH STEW WITH PARSLEY CROUTONS

Harvey Cedars Fish Stew with Parsley Croutons image

Categories Bread Sauce Fish Side Bake Steam Stew Summer Parsley Simmer Boil

Yield serves 6 to 8

Number Of Ingredients 28

Ingredients

3/4 cup extra-virgin olive oil
2 fennel bulbs (about 1 1/2 pounds), tops removed, halved, cored, and cut into 1/2-inch wedges
12 garlic cloves, thinly sliced
1 large white onion, thinly sliced
1 pound littleneck clams
1 cup Pernod
1 cup dry white wine, such as Sauvignon Blanc
8 large ripe tomatoes (about 6 pounds), coarsely chopped
One 10-ounce loaf sourdough bread, sliced 1/2 inch thick
1/2 cup Parsley Sauce (page 239)
One 8-ounce bottle clam juice
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
Three 1-pound live Maine lobsters
1/2 pound mussels
1 pound large shrimp (about 20), peeled and deveined
1 pound jumbo sea scallops (about 10)
1 pound swordfish, cut into 1- to 1 1/2-inch cubes
1 cup coarsely chopped fresh tarragon
1 cup fresh flat-leaf parsley, coarsely chopped
1 pound calamari, cleaned, tentacles and tubes sliced 1/2 inch thick
Saffron Aïoli (recipe follows; optional)
Saffron Aïoli
Pinch of saffron threads
1 cup Best Mayonnaise (page 246) or quality store-bought mayo
1 tablespoon freshly squeezed lemon juice
4 garlic cloves, minced
(makes 1 cup)

Steps:

Put a 16-quart stockpot over medium-high heat and coat with the oil. When the oil starts shimmering, add the fennel, spreading it evenly in a single layer over the bottom of the pot. Brown the fennel for about 2 minutes, rotating the pieces with tongs. Add the garlic and onion and cook, stirring, until soft and fragrant, 2 to 3 minutes. Toss in the clams and give them a stir to coat with the vegetables. Pour in the Pernod, wine, and tomatoes. Cover and cook until the clams open, about 5 minutes. Using a slotted spoon or spider strainer, transfer the clams to a bowl (discard any that don't open) and set aside. Bring the liquid to a boil, turn down the heat, and simmer, stirring occasionally, until the tomatoes cook down, 15 to 20 minutes.
While the tomatoes reduce, preheat the oven to 375°F.
Spread the bread liberally with the parsley sauce. Lay the slices side by side on a baking pan. Bake for about 10 minutes, or until the bread just starts to toast.
Meanwhile, pour 2 cups water and the clam juice into the pot; season with the salt and pepper. Bring to a rapid boil over medium-high heat. Carefully ease the lobsters into the boiling liquid, cover the pot, and steam for 8 minutes, flipping them over with tongs halfway through cooking; the shells should be bright red. Using tongs, carefully remove the lobsters from the pot and put them on a large platter.
Now add the mussels, shrimp, scallops, and swordfish to the pot. Toss in the tarragon and parsley, cover, and simmer for 4 minutes.
With two large chef's knives, split the lobsters in half down the body. Place the knuckles and claws on the work surface and give them a whack to crack them open. Put the calamari and reserved clams in the pot and set the lobsters on top. Cover the pot for a minute so everything gets nice and hot; do not stir because you'll break up the fish.
For drama, I like to take the whole pot to the table and serve it in front of guests. Divide among large pasta bowls, being sure to ladle plenty of broth into each. Put a large dollop of aïoli, if using, on each crouton. Float the croutons on top of the stew. Serve the remaining croutons on the side . . . people always want another.
Saffron Aïoli
Combine the saffron with 2 tablespoons warm water in a small bowl, stir, and let steep for 5 minutes to release the saffron color and flavor.
In a small bowl, whisk the mayonnaise, lemon juice, and garlic. Gradually whisk in the saffron water until well blended. Cover and store in the refrigerator for up to 5 days.